Gulf Shrimp Escabeche

A fresh, flavorful dish for spring provided by chef Gary Hawkins at Lolo's Table



Gulf Shrimp Escabeche (es-keh-BEHSH )

1 lb 16-20 shrimp

1 crab boil

2T capers

4 limes, zested and juiced

1t garlic, minced

1t horseradish

1 V-8 juice, 24oz.

1 jalapeno, diced

2T cilantro, minced

Peel and devein shrimp, place in stockpot with crab boil, poach until just done. Remove and chill shrimp. Whisk next seven ingredients together and pour over shrimp. Cover and let sit overnight. Put shrimp in bowl and drizzle sauce over shrimp. Serve as appetizer.

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