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Shrimp Escabeche with Blood Orange Mojo
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Brief Description
Cold shrimp dip served with chips.
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Main Ingredient
shrimp
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Category: Appetizers
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Cuisine: Spanish
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Prep Time: 150 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Can be made 8 hours ahead; keep refrigerated.
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 2 cups - freshly squeezed blood orange juice or other orange juice
- 1 cups - fresh lemon juice
- 3 cloves - garlic (large) minced, divided
- - pinch of salt
- 1/2 teaspoons - 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 cups - chopped red onion
- 1/2 cups - chopped fresh cilantro
- 1/4 cups - olive oil
- - additional olive oil optional, for drizzling to serve
- - lemon wedges for serving
- - tortilla chips or pita chips for serving with
Directions:
Combine orange juice, lemon juice and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt, and boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
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.
Arrange escabeche in shallow bowl. Drizzle with additional olive oil if desired. Serve with chips.
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