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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1	halved	sliced	-	-	-	-
white vinegar	1/2	cup	distilled	21.42	0.0476	0.0	0.0
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
extra virgin olive oil	2/3	cup		806.9352	0.0	179.5204	4.5333
salt	1	teaspoon		-	-	-	-
bay leaf	2	turkish		-	-	-	-
garlic clove	2		smashed	806.9352	0.0	179.5204	4.5333
black peppercorn	1	teaspoon		806.9352	0.0	179.5204	4.5333
large shrimp	2	lbs	peeled deveined	806.9352	0.0	179.5204	4.5333
red pepper flake			crushed	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.