Recipe courtesy of Coolinary Cafe
Recipe courtesy of Coolinary Cafe
Episode:
Pig's Feet, Mojo and Chow-Chow
Key West Shrimp Escabeche
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- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 49 g
- Saturated Fat
- 36 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 31 g
- Cholesterol
- 183 mg
- Sodium
- 1238 mg
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 49 g
- Saturated Fat
- 36 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 31 g
- Cholesterol
- 183 mg
- Sodium
- 1238 mg
Ingredients
Marinade:
Escabeche:
Directions
- For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
- For the escabeche: Preheat a grill to medium heat.
- Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
- Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.
Cook’s Note
For easy grilling of shrimp, use a sheet pan rack on your grill. Serve with a side a fresh yuca chips (peel and slice yuca thinly with a mandoline and fry at 350 degrees F until golden brown, 3 to 4 minutes. Or serve with your favorite tortilla chips or store-bought sweet potato chips.
