Escovitch Shrimp
Learn how to make escovitch shrimp, where lightly seasoned jumbo shrimp is pan fried and topped with a pickled dressing consisting of sliced onions, bell peppers, carrots herbs and spices.
Servings 4 people
Calories 177kcal
Ingredients
- 1-1½ lb raw shrimp (455g) de-veined
- 2 teaspoon seafood seasoning
- 1 teaspoon black pepper
- 1 teaspoon pink salt
- 2 tablespoon olive oil
To make the escovitch sauce
- 2 tablespoon olive oil
- 1 medium onion sliced
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ orange bell pepper sliced
- ½ cho cho sliced
- 1 medium carrot julienned
- 8 sprigs of fresh thyme
- 4 scotch bonnet peppers whole (slice and remove the seeds from one of the peppers)
- 10 pimento berries
- 1½ teaspoon coconut sugar optional
- ⅓ cup apple cider vinegar (80ml)
- black pepper and pink salt to taste
Instructions
- Place the shrimp in a medium sized bowl and season with the seafood seasoning, black pepper and pink salt.
- Heat the 2 tablespoons of olive oil, in a medium sized frying pan, on medium heat.
- Add the shrimp and cook the shrimp until they turn pink (this should take a few ingredients).
- Once cooked, immediately remove and set aside.
- In the same frying pan, add the remaining 2 tablespoons of olive oil.
- Saute the onion, bell peppers, cho cho and carrots for a few minutes.
- Then add the thyme, pimento berries and scotch bonnet and continue to stir for a few minutes.
- Pour in the apple cider vinegar and add the coconut sugar (if you are using it).
- Allow the vegetables to simmer for about 5-6 minutes (stirring occasionally).
- Do a taste test and add pink salt and black pepper.
- Finally top the shrimp with the vegetables and escovitch sauce.
- Serve immediately or leave to infuse (wrap the plate with the escovitch) overnight and serve the next day.
Video
Notes
- Make sure to do a taste test before serving the escovitch.
- The amount of vinegar being used is subjective, feel free to add more or use less if you wish to do so.
- This is the recipe that you will need to make my Seafood Seasoning Recipe.
- You can use any type of shrimp for this dish, however I do recommend ones that are raw so you don't run the risk of over cooking them.
- Any type of vinegar works for this recipe, however I prefer to use apple cider vinegar.
- Feel free to use MORE vinegar if you want a more tart taste.
- You can slice ALL of the scotch bonnet peppers OR do what I did which was to slice one and leave the rest of them whole.
- For best results, I highly recommend leaving the shrimp to pickle for several hours or overnight.
Nutrition
Calories: 177kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 601mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3733IU | Vitamin C: 87mg | Calcium: 46mg | Iron: 1mg