Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
8 hr 32 min
Prep:
20 min
Inactive:
8 hr
Cook:
12 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.

Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Grilled Shrimp

Recipe courtesy of Rachael Ray

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Pesto Pasta with Shrimp

Recipe courtesy of Food Network Kitchen

Orange Grilled Shrimp with Cocoa Nib Gremolata

Recipe courtesy of Giada De Laurentiis

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Ree Drummond

Shrimp Tacos

Recipe courtesy of Ree Drummond

Sauteed Shrimp

Recipe courtesy of George Spriggs

Shrimp Creole

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories