Interior Appeal – Spring-Summer 2019

Shrimp Escabeche

12 2-oz shot glasses

4 teaspoons kosher salt

1 egg white, whisked until frothy

1 pound large shrimp, about 20-30

peeled and deveined

1 leek, halved and thinly sliced

1 red bell pepper, julienned 1 inch

1 yellow bell pepper, julienned 1 inch

1 red bell pepper, julienned 1 inch

1 cup olive oil, plus 2 tablespoons

2 cups cilantro, leaves only

1 cup Italian parsley, leaves only

2 jalapeño peppers, seeded and

thinly sliced

2 garlic cloves

2 limes, zested

2 lemons, zested

2 tablespoons red wine vinegar

2 tablespoons white wine

1 pinch pepper

Place egg whites in a small, shallow dish. Place

kosher salt (4 teaspoons) in a small, shallow dish.

Rim shot glasses in egg white first then in salt.

Refrigerate to set.

Over medium heat add 2 tablespoons of olive oil to

a large sauté pan. Add vegetables and sauté until

soft but still crisp, about 5 minutes. Set aside to cool.

In the bowl of a food processor, add cilantro,

parsley, jalapeño, garlic, and lime and lemon zests

and pulse until course. Scrape mixture into a large

bowl and add lemon and lime juice, wine vinegar

and remaining olive oil (1/2 cup). Generously season

with salt and pepper. 

Fill a 2-quart pot about halfway with water and bring to boil. Season with salt. Bring water down

to a simmer. Add shrimp and poach until bright pink about 3-5 minutes. Drain shrimp and add to

marinade while warm. Marinate in refrigerator for at least 2 hours.

Place 1 rounded tablespoon of vegetable mix in a prepared shot glass. Place 2 shrimp on top.

Drizzle some remaining marinade over shrimp and serve immediately.

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