Name: Shrimp in Escabèche
Cook time: 20 min
Total time: 1 day
Yield: Makes 8 servings
Ingredients: 1 small red onion, halved lengthwise and thinly sliced crosswise; 1/2 cup distilled white vinegar; 1/4 teaspoon dried oregano; 2/3 cup extra-virgin olive oil; 2 Turkish bay leaves or 1 California; 2 garlic cloves, smashed; 1 teaspoon black peppercorns; 2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

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Shrimp in EscabècheRoland Bello

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

Cooks' note:

Shrimp in escabeche can be chilled up to 2 days.

Recipe notes

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