Escabeche is a kind of a sauce/marinade traditionally used in the Mediterranean, Spain and Latin America. It is used to place already cooked seafood into it, especially fish. However, you can put other foods such as green bananas, chicken, pork, and any other vegetable or protein that you can think of. The flavor and aroma of Escabeche is simply amazing. Try my recipe you may have most of the ingredients at home already!
Approximate Cost: $10.54 (or $2.64 per serving)
Prep and cooking time: Under 30 minutes
Serve: 4 (I am also giving you the number of shrimp to purchase to serve 2 people only)
12 large size shrimp (@.35 ea.= $4.20) (For 2 servings use 6 large or jumbo shrimp, 3/plate.
1 small bag of Goya Yuca ($1.99)
1 med. size onion (.50)
5 cloves of garlic, chopped (.50)
1/4 cup Red wine Vinegar (.25)
1/4 cup white wine ($1.25)
1/2 cup of olive oil (.85)
1 Lemon (.50)
1/2 tbsp. Chopped cilantro (.25)
1 tbsp. Salad Olives (.25)
SPICES (you may have these spices in your pantry)
1/4 tsp. Dry oregano
2 Bay leaves
1/4 tsp. Of black or red peppercorns
1/4 tsp. paprika
Salt and pepper to taste
Prep for the Shrimp and Yuca:
Season the shrimp at least 15 minutes before with paprika, 1/4 c. Olive oil, salt and pepper to taste and set aside in the fridge.
Meantime, in a saucepan with salt and water, bring the water to a boil. Then add the yuca and cook according to package directions. Set aside.
Back to the shrimp, in a saucepan in medium with 2 tbsp. of olive oil, sauté the shrimp for just a minute or 2, do not cook through, since they will continue to cook in the sauce.
Remove the shrimp immediately, set aside.
In the same saucepan, add what is left of the olive oil, bring the heat to med. high.
When warm, add garlic, sliced onion, peppercorns and Bay leaves, cook for 2 minutes or until the onions are transparent.
Carefully add the wine, vinegar, salt, pepper and cook for 3 minutes.
Add the cooked shrimp, turn off the stove, and add the salad olives and some of the chopped cilantro. Dinner is ready.
HACK: To serve, drain the yuca, plate it and scoop some of the Escabeche sauce on top, if needed add extra virgin olive oil; this is your side veggie. Serve the shrimp with 2 scoops of Escabeche sauce, cherry tomatoes and a slice of lemon. Enjoy!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.