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