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Wild Florida Shrimp Escabeche
This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients make it a favorite. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

Serves 4
Wild Florida Shrimp Escabeche
  • 16 jumbo Wild Florida Shrimp
  • 1 large tangerine, zested, segmented and juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 cup celery, peeled and thinly sliced
  • 1/3 cup capers
  • 1/3 cup raisins
  • ½ pound small, green Sicilian olives, pitted
  • ¼ cup white wine vinegar
  • ¼ cup water
  • ¼ cup fresh mint, chiffonade
  • 1/3 cup pine nuts, toasted
  • 1 sliced blood orange
Season the shrimp with salt, pepper, tangerine zest and dust with cumin. In a large skillet over moderate high heat, heat the olive oil. Add the shrimp and cook until golden browned on both sides, about 1-2 minutes. Remove the shrimp from the pan.

In the same pan, add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the shrimp to the pan and add the vinegar, water and tangerine juice. Cover and cook for 1 minute.

Spoon the celery–olive mixture into the center of each plate along with any remaining pan juices. Arrange the shrimp on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving. Finish with the blood orange segments.

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