"Pickled Shrimp" that is how it translates. This subtle shrimp salad is gentler than anything you might expect from the term "pickled". The shrimp get their tender-firm texture from slow-poaching followed by marinating and complimented by silky thin-sliced onions. Gourmet Magazine, Issue 09/2007. Chilling time is from 12 hours up to 2 days ahead. Also, you can add pimento stuffed olives, not too many, you don't want to overpower the dish.

Ingredients

8 serv.

small red onion↗1
halved lengthwise and thinly sliced crosswise
distilled white vinegar↗1⁄2 cup
dried oregano↗1⁄4 teaspoon
extra virgin olive oil↗2⁄3 cup
salt↗1 teaspoon
to taste (we didn't use that much salt)
turkish bay leaves or 1 california bay leaf↗2
garlic cloves↗2
smashed
black peppercorns↗1 teaspoon
large shrimp↗2 lbs
in shell peeled, leaving tail intact, and deveined (21 to 25 per pound)
crushed red pepper flakes or hot sauce↗

Step-by-step instructions

1
Toss together onion, vinegar, oregano, crushed red pepper flakes or hot sauce, 1 teaspoon salt in a shallow glass or ceramic dish.
2
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
3
Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes.
4
Drain well, then stir into onion mixture along with oil mixture.
5
Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours.
6
Discard bay leaves and serve shrimp cold or at room temperature.

Source: food.com

Original recipe ↗

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