Rock Shrimp Escabèche

Name: Rock Shrimp Escabèche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons cumin; 4 garlic cloves, pressed; 0 teaspoons ground nutmeg; 4 Tbsps olive oil, divided; 1 onion, thinly sliced; 1 Tbsp paprika; 2 poblano chile peppers, cut into strips; 2 red bell peppers, cut into strips; 454 grams rock shrimp, peeled and deveined; 0 teaspoons salt; 237 milliliters sherry vinegar

Rock Shrimp Escabèche is a gluten free, dairy free, and primal recipe with 8 servings. This main course has 151 calories, 13g of protein, and 8g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of ground nutmeg, cumin, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and saut 1 to 2 minutes on each side or until lightly browned.

Ingredients you will need

Shrimp

Cooking Oil

Equipment you will use

Frying Pan

Place in a bowl, and cover with a paper towel.

Equipment you will use

Paper Towels

Bowl

Add remaining oil, onion, and next 3 ingredients to skillet, and saut 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender.

Ingredients you will need

Bay Leaves

Onion

Cooking Oil

Equipment you will use

Frying Pan

Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.

Ingredients you will need

Bay Leaves

Shrimp

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

bay leaves 1teaspoons

cumin 4

garlic cloves, pressed 0teaspoons

ground nutmeg 4Tbsps

olive oil, divided 1

onion, thinly sliced 1Tbsp

paprika 2

poblano chile peppers, cut into strips 2

red bell peppers, cut into strips 454grams

rock shrimp, peeled and deveined 0teaspoons

salt 237milliliters

sherry vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.