Grilled Spicy Shrimp Escabeche Wrapped In Lettuce Leaves
Recipe: #22858
February 12, 2016
Categories: Snacks, Shrimp, Appetizers, Lettuce, Mexican, Southwest, Spanish, Birthday, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Sunday Dinner, Marinate, Gluten-Free, No Eggs, Non-Dairy, Spices, Spicy, more
"Shrimp (or seafood) escabeche and ceviche often get confused; however, their preparation are very different. Escabeche consists of the marinating of a cooked or seared seafood, in a olive oil/vinegar or acidic herb/spiced bath (marinade) for a few hours or overnight. Ceviche is the actual process of cooking the seafood, with citrus or an acid. I actually first tried this at a Christmas party a few years ago; and, I was in love with it. I have seen multiple variations of this recipe online; but, this is what my friend sent me. Definitely worth passing along. Cooking time does include time for the shrimp to marinate."
Original is 4-8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (575.9 g)
- Calories 573.8
- Total Fat - 33.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 403.2 mg
- Sodium - 2462.7 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 2 g
- Sugars - 2.5 g
- Protein - 54.4 g
- Calcium - 220 mg
- Iron - 3.5 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Shrimp ... After cleaning the shrimp - season with salt and pepper; and, set on the counter to take the chill off. You never want to cook with cold seafood.
Step 2
Marinade ... Add 2 teaspoons of the olive oil to a small pot; and bring to medium heat. Then, add the chilies, onion, garlic, capers, cumin and mustard seeds, oregano, a pinch of salt and pepper; and stir until everything is combined. Cook just a couple of minutes. Then, add the vinegar, remaining olive oil. bay leaf; and, bring to a light boil - then, reduce to a simmer on low for 10 minutes. Remove from the heat as you prepare the shrimp.
Step 3
Grill ... I like to use a grill pan (a non-stick saute pan will work fine). Simply season the grill with olive oil; and, grill the shrimp for 2 minutes per side. You want them just starting to turn pink and curl; then, remove from the heat.
Step 4
Marinate ... While the shrimp are still warm, transfer them to a glass bowl or ziploc bag (which I prefer); and add the marinade. Mix, if using a bowl; and, cover with plastic wrap. Or, close the bag, and toss until everything is combined. Then, refrigerate for 4 hours, up to overnight. Make sure to either turn over the ziploc bag; or stir the shrimp in the bowl half way. The longer they marinate ... the better.
Step 5
Finish, Serve, and ENJOY! ... Using a slotted spoon, transfer the shrimp to a bowl; along with a little of the marinade, radish, cilantro, and scallions - and toss. To serve - add 3 shrimp and some of the vegetables to a lettuce leaf and roll. Secure with a toothpic. It is a perfect 1 hand appetizer; however, I often warm up the remaining marinade, and serve with some crusty bread. It is perfect with the shrimp and lettuce wraps.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to pick extra large shrimp for the best flavor.
- For the marinade, adjust the amount of jalapeno chilies depending on how spicy you would like the dish.
- Replace the jalapeno with bell peppers for a milder flavor. This substitution will provide a milder flavor and less heat, making it more suitable for those who don't like spicy food.
- Replace the white wine vinegar with apple cider vinegar for a tangier flavor. This substitution will provide a more tangy flavor, which will give the dish a more complex flavor.
Taco Variation Grill the shrimp as instructed, then remove from heat and set aside. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add a layer of small corn tortillas and cook until they are lightly toasted. Flip the tortillas and add the shrimp and a spoonful of the marinade. Cook until the shrimp is cooked through, about 1-2 minutes. To serve, top the toasted tortillas with the shrimp, radish, cilantro, and scallions. Enjoy!
Tomato and Mozzarella Salad: This light and refreshing salad pairs perfectly with the spicy shrimp escabeche. The acidity of the tomatoes and the creaminess of the mozzarella will balance out the heat from the shrimp. Plus, the colors of the salad will make for a beautiful presentation.
Grilled Asparagus: This simple yet flavorful side dish is the perfect accompaniment to the shrimp escabeche and tomato and mozzarella salad. The smoky flavor of the grilled asparagus will complement the acidity of the tomatoes and the creaminess of the mozzarella. Plus, the bright green color of the asparagus will add a beautiful contrast to the other dishes.
FAQ
Q: How long should the shrimp marinate?
A: The shrimp should marinate for a minimum of 4 hours, up to overnight. The longer they marinate, the better.
Q: What type of shrimp should I use?
A: Use large, peeled and deveined shrimp for best results. Raw, frozen shrimp will work, but be sure to thaw it before marinating.
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Fun facts:
The escabeche preparation method was first introduced to the New World by Spanish and Portuguese conquistadors in the 16th century.
The dish was popularized by celebrity chef Jamie Oliver in his cookbook, Jamie's Italy, where he served it with grilled squid.