Shrimp in Red Escabeche
Serves 4 to 6 as an appetizer
Recipe from Salsas That Cook
If you like the lusty earthiness of barbecued shrimp, this is the dish
for you. Tangy, sweet and spicy shrimp with plenty of red chile, red
onion slivers and cilantro leaves to remind you that you're on Mexican
terrain. Though this dish is often served warm in its homeland in
Northeastern Mexico, it's good cool - as we've described here - to pass
around as a kind of messy finger-food nibble before a special dinner.
If the weather's hot, serve Shrimp in Red Escabeche with a leafy salad
as the main attraction. Escabeche, by the way, describes many
traditional tangy preparations in which vinegar is used to preserve the
1 bottle (16 ounces) Frontera Guajillo Salsa
2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon honey or more to taste
Salt, about 1/2 teaspoon
1 pound medium-large (about 24) shrimp, peeled and deveined
1 small red onion, thinly sliced
1/2 cup fresh cilantro leaves
Puree the salsa in a blender and press through a medium mesh strainer
into a bowl. Heat the olive oil in a large skillet (I prefer a 12-inch
non-stick skillet) over medium. Add the salsa and cook, stirring
frequently, until reduced to the consistency of tomato paste (it should
have reduced enough for the oil to have risen, leaving a sheen on the
surface), 3 or 4 minutes. Remove from the heat and stir in the vinegar.
Taste and season with honey and salt - it should taste slightly salty
and have a hint of sweetness.
Stir the shrimp
into the cooked salsa (there should be just enough to coat everything
lightly) and return the pan to the medium heat. Cook, stirring
constantly, until the shrimp are just barely cooked through (cut open a
shrimp to see that it has turned from translucent to opaque white),
about 3 minutes.
Scoop onto a platter and let cool to room temperature.
In a small strainer, rinse the sliced onion under cold water and shake
until nearly dry. Sprinkle over the shrimp along with the cilantro
leaves, and the dish is ready to serve.