Tuesday, September 20, 2011

Shrimp Escabèche with Orange Mojo

Here's a great cold meal for those hot summer nights. Yes, I realize it's September and there's already a chill in the air, at least here in New Jersey. (Believe me, I couldn't be happier about it.) But I made this last week when it was 88º F., so what are you gonna do.

This dish has a great, really refreshing flavor. The shrimp is marinated in a spicy citrus sauce with crunchy vegetables and fresh herbs. And if that wasn't enough, it's got the mojo magic (I can't describe that, you just have to experience it for yourself).

Makes 6 servings

1 cup freshly squeezed orange juice
1/2 cup fresh lemon juice
2 cloves garlic, minced
pinch of salt
1/4 teaspoon dried crushed red pepper
1 lb. cooked deveined peeled shrimp, cut into 1/2-inch pieces
1 cup chopped red bell pepper
3/4 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil, plus more for serving
lemon wedges for garnish
tortilla chips or pita chips for serving

1.      Combine orange juice, lemon juice, and half the garlic in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1/2 cup, about 15 minutes. Cool. Mix in crushed red pepper.
2.      Mix shrimp, bell pepper, celery, red onion, cilantro, and olive oil in bowl. Toss with orange juice mixture and remaining garlic. 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.

slightly adapted from Bon Appétit, January 2004
orange juice mixture
red pepper
chopped celery
red onion
shrimp, red pepper, onion & celery
mixing in the cilantro
adding the orange mojo
all mixed
a closer look
even closer still

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