Escabeche de Jalapeño y Camaron

For this Escabeche I took most of the components of my recipe for Jalapeño Escabeche to create it. It was perfect. This will be a great light dish for spring and summer and easy to bring along on a picnic!

Serves 4-6

Part 1. Ingredients

1 lb of jumbo shrimp or large prawns, peeled and deveined with tails left on
1/4 cup of olive oil
1 Tbsp Mexican oregano
Kosher salt and pepper

Preheat oven to 350.

Mix all ingredients above in a bowl and cook for 10 minutes then set aside.

Part 2. Ingredients

2-3 large jalapeño, sliced thin in rounds
1 1/2 cup yellow onion. Sliced vertically along the grain from root to end.
1 tsp Mexican oregano
Kosher salt and pepper
2 tbsp olive oil
1 cup carrot, peeled
3/4 cups apple cider vinegar

Have carrot ready. In another bowl, toss the first 5 ingredients of part 2 and sauté in a medium sized pan on med-high heat. Don't cook completely, just until you smell it, about 3 minutes then remove from heat.

In a large bowl mix shrimp, onions, jalapeños, carrots and vinegar together, taste for salt and let it chill in the refrigerator for about 30 minutes. Taste for salt and give it a final mix before serving.

Serve in a nice serving dish or individual dishes and drizzle with some good olive oil. Enjoy!