Recipe courtesy of Coolinary Cafe
Key West Shrimp Escabeche
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 49
- Saturated Fat
- 36
- Carbohydrates
- 45
- Dietary Fiber
- 4
- Sugar
- 25
- Protein
- 31
- Cholesterol
- 183
- Sodium
- 1238
- Total: 1 hr
- Active: 50 min
Ingredients
Marinade:
3 1/4 cups unsweetened coconut milk
1/2 cup plus 1 tablespoon lime juice
5 tablespoons kosher salt
5 tablespoons sugar
2 1/2 tablespoons white distilled vinegar
Escabeche:
4 to 6 tomatillos
3 ears corn, left in husks
1 pound shrimp (no smaller than 16/20 per pound), peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Fresno chiles, sliced thin
1 bunch fresh cilantro, leaves only, sliced very thin
1/2 red onion, thinly sliced
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.