Shrimp Escabèche with Blood Orange Mojo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This dish combines Spanish escabeche (marinated poached fish) with a new take on mojo, a Cuban sauce typically made with the juice of tart oranges, garlic, and herbs. Ingredients:
2 cups freshly squeezed blood orange juice or other orange juice |
1 cup fresh lemon juice |
3 large garlic cloves, minced, divided |
pinch of salt |
1/2 teaspoon dried crushed red pepper |
2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces |
2 cups chopped red bell pepper |
1 1/2 cups chopped celery |
1 cup chopped red onion |
1/2 cup chopped fresh cilantro |
1/4 cup olive oil |
additional olive oil (optional) |
lemon wedges |
tortilla chips or pita chips |
Directions:
1. Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
2. Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
3. Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
|
|