Shrimp and Avocado Escabeche
Turn great recipes into winning entries
Membership gives you the complete contest database with deadlines, prizes, eligibility details, and direct entry links.
During steamy Virginia summers, I often cook dinner in the cool morning and stash it in the fridge so that I don’t have to heat up the house again all day long. This bright and crisp salad supper is a family favorite: its lightly-pickled goodness can be tweaked by adding different herbs, fresh veggies, or even a handful of chopped roasted cashews. It travels well to the pool or to picnics, and makes enough to share. If you own a mandoline, here’s the moment to pull it out.
- Prep time
- 3 hrs 30 mins
- Yield
- Serves 4 as a main course or 6-8 as a side
Ingredients
- 3 cups julienned jicama
- 3 cups julienned carrot
- 2 jalepeno peppers, thinly sliced
- 1-1/2 pounds peeled, cooked shrimp
- 2 cups white vinegar
- 2 cups water
- 1 Tablespoon granulated sugar
- 1 Tablespoon kosher salt
- 2 avocados, pitted and cubed
- 1/2 cup chopped cilantro leaves
- 3 Tablespoons extra-virgin olive oil
Instructions
- Combine jicama, carrots, jalapeno peppers and shrimp in a large non-reactive bowl. In a large saucepan, bring vinegar, water, sugar and salt to a simmer over medium heat. Pour the simmering liquid over the shrimp and vegetables. Cool at room temperature for about 20 minutes, then cover and chill for 3-6 hours.
- When ready to serve, transfer shrimp and vegetables to a serving platter with a slotted spoon, leaving most of the liquid behind. Top with avocado cubed and cilantro, and gently toss to combine. Drizzle with olive oil, and serve cold.
