|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Courtesy of McCormick for Chefs
Marinated cooked shrimp, or Escabeche, is originally from Spain. In this updated version, the shrimp marinade is prepared with pickling spice and rice vinegar. Colorful mango, poblano chiles and radishes are marinated in the same piquant mixture.
1 cup julienned peeled mango (about 1 mango)
1/2 cup julienned poblano chilies
1/2 cup julienned radishes
1/8 tsp. salt
3 tbsp. mixed pickling spice
1 cup rice vinegar
1/2 cup water
1/4 cup coconut rum
1 lb. jumbo shrimp (16 to 20 count), peeled and deveined, with tails on
2 tbsp. coarsely chopped fresh cilantro
- Mix mango, poblano chilies, radishes and salt in shallow glass dish; reserve.
- Place pickling spice in center of piece of cheesecloth; tie tightly with string. Place in 3-qt. saucepan with vinegar, water and rum. Bring to a boil over high heat. Reduce heat to low; simmer 5 min. Carefully remove ¼ cup of pickling liquid; pour over mango mixture. Toss to coat well; cover and refrigerate until service, stirring occasionally.
- Return remaining pickling liquid in saucepan to simmer. Add shrimp; simmer 2 min. Remove from heat; cover and let stand 15 min. to cool. Refrigerate at least 1 hr., turning occasionally.
- For service, place mango mixture on small plate. Drain shrimp; arrange over mango mixture. Garnish with cilantro.