In Spanish, escabeche refers to a pickled seafood dish of sorts that is gentler than you might expect. The process, which involves poaching and then marinating the shrimp, makes then tender and firm. This recipe is great to make ahead of time.
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- 1/2 Cup distilled white vinegar
- 1/4 Teaspoon dried oregano
- 2/3 Cup extra-virgin olive oil
- 2 Turkish bay leaves or 1 California
- 2 garlic cloves, smashed
- 1 Teaspoon black peppercorns
- 2 Pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined
Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
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. Drain well, then stir into onion mixture along with oil mixture.
Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.
Shrimp in escabeche can be chilled up to 2 days.