Pickled Shrimp Escabeche is popular in the Southern US and stems from the Spanish escabeche. Mussels Escabeche is another example of this technique and the recipe is delicious. The same technique as the Southern technique of pickling is used in both these recipes. Pickled shrimp makes a great ‘do-ahead’ appetizer, whether you are having a crowd or just a few friends for dinner. You can easily serve it as a buffet dish, or on individual appetizer plates, everyone loves it. It is super easy to prepare and makes a very nice presentation.
Tip : Pickled Shrimp is best refrigerated overnight so you can easily prepare this dish a day before you plan to serve it. It will also work if you prepare a few hours before and refrigerate to allow the flavors to develop.
Ingredients
- 2 lbs cooked shrimp (26-30) count (2 bags)
- 1 large roasted red pepper packed in water
- 1/2 medium red onion thinly sliced
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 lemon thinly sliced (use mandolin)
- 2 tbsp capers drained
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp celery seed
- 1/4 tsp Asian chili sauce
- 1/4 cup parsley chopped
Instructions
- Gather all ingredients before starting the recipe.
- Drain 2 lbs cooked shrimp (26-30) count (2 bags) in a colander for a few minutes before combining with dressing.
- Julienne 1 large roasted red pepper into small slices.
- Combine 1/2 medium red onion, thinly sliced, 2 tbsp capers, 1 lemon thinly sliced (use mandolin), 1/2 cup olive oil, 1/3 cup red wine vinegar, 1 tsp sugar, 1 tsp kosher salt, 1/2 tsp celery seed, 1 large roasted red pepper, sliced and 1/4 tsp Asian chili sauce. Stir to combine.
- Combine dressing with cooked shrimp tossing shrimp in the dressing to make sure that you coat all the shrimp.
- Chill overnight in a bowl, stirring occasionally or transfer to a glass flip top jar to store for smaller portions.
Serving
- Serve on a platter for a crowd or serve on individual appetizer plates. Garnish with 1/4 cup parsley and serve.
