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Shrimp Escabeche | Shrimp pickled in an aromatic

Shrimp Escabeche #FrenchFridayswithDorie

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This Shrimp Escabeche is a twist on Dorie Greenspan’s sardine version. I had a feeling the picky crew would not touch a sardine anyway, so this Catalan method of sauteing then pickling in a hot aromatic oil was tested out on shrimp.

Shrimp Escabeche

Shrimp Escabeche

Much as I enjoy canned sardines, there was no chance that I’d procure the fresh version in Indianapolis. So I was delighted to see a substitution suggestion of shrimp escabeche instead of the sardine version in the side column of Around My French Table.

This I could do! (Dorista friends, can you imagine Bill’s reaction if I told him sardines were for dinner????). This was definitely a new technique for preparing seafood which totally piqued my interest. The shrimp were briefly sauteed in olive oil, then arranged in a gratin dish, layered with herbs and slivers of sun dried tomatoes.

Next onions, carrots, celery and garlic were softened in olive oil then seasoned with coriander seeds, red pepper flakes along with some tomato paste and vinegar before dousing the shrimp. A six hour or longer wait as the seafood marinated in the fridge was the most difficult part.

The hot oil finished cooking the shrimp but time was needed for the flavors to meld and infuse into the shrimp. No fair when you’re ready to dive right in! Patience was definitely needed.

Shrimp Escabeche

Starter or Dinner?

These oil and vinegar poached shrimp were to be served with crusty bread and lemon wedges. I was happy to make this my dinner, though shrimp escabeche would be a fun starter for a dinner party.

With its roots in Spain, an escabeche was developed as a way to preserve meats and seafood. No need to preserve any leftovers here—both Bill and I enjoyed this escabeche. Though, I quote, “The shrimp was good, but not that other stuff.” OK, then.

Shrimp Escabeche

The recipe can be found in Dorie Greenspan’s magnificent cookbook, Around My French Table.  Or here on Google Books. She also has a similar recipe on her blog. If you’d like to see what the other “Doristas” thought of this dish, check out the LYL section for this recipe on the French Fridays website.

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22 comments on “Shrimp Escabeche #FrenchFridayswithDorie”

  1. With that ‘critique’ at least you didn’t serve the sardines. I can’t stand sardines. I met an Italian chef who puts sardines on his menu and he said unlike Italians, Aussies won’t order sardines. And he said we should all be eating them because they are very good for you and have many health benefits! But like you, no one in this house will eat them – they are ugly! xx

  2. This sounds wonderful Liz! I would have been like Bill if you served me sardines but this I know I would love along with “the other stuff”!

  3. Yum, Yum, Yum 🙂

  4. Ha, ha, I love it! Poor Bill…

  5. Shrimp.. one of my favorite things 😀

  6. I need to try the bonne idée now too!

  7. I love Bill!!! “The shrimp was good, but not that other stuff.” LOL! This cooking method sounds so interesting! love this, Liz!

  8. Love the infusion of the olive oil & herbs, Liz! Bet it was a great dish! xoxo

  9. Your shrimp looks wonderful, Liz! Wish I had read the Bonne Idee before it was too late to get this weeks dish posted! I will get it done…you make it look mouthwatering! I knew I would never do the sardines…the smell makes me ill! I choose to make the Cheez-it-ish Crackers…fabulous! Happy Friday!

  10. I somehow knew you would be making the shrimp version. It sure looks beautiful!

  11. Good for you for making this, Liz. For me, the shrimp version would definitely be the way to go and I would also eat the “other stuff”. It would be a perfect dinner for me.

  12. Especially because you can get shrimp pre-cleaned… shrimp is the way to go!

  13. I’m not a sardine lover either but shrimp I can do! These would be perfect for a tapas party!

  14. That looks wonderful with shrimp!

  15. I knew Bill wouldn’t go for sardines. Believe it or not, Howard loved it! I usually like sardines, but I preferred “the other stuff” in this one. I think I’d make just the veggies another time. I’m glad you found a way to share with Bill.

  16. LOL – I would love to see Bill’s face if you served him the sardines. As you say, the fact that Bill liked the shrimp was a win.

  17. Mmm. Shrimp. Definitely. Hands down! The combo of veggies plus tomato paste with shrimp looks to be a dish that would make my husband happy, too =)

  18. Haha, I love that the “other stuff” was not enjoyed. 🙂 I actually thought the other stuff was really, really good, likely because I’m more used to the pickled vegetable taste. I am glad the shrimp version was available as well!

  19. This was great with the shrimp and gets better the longer it is refrigerated.

  20. I actually didn’t like the “other stuff” at first either. But once it had time to sit a bit longer, the flavors settled in and then I enjoyed it as a little side salad with my sardines on toast. So happy to hear that your family enjoyed the shrimp version, looks quite tasty and you were spared the need to fillet the little fishies.

  21. I usually like shrimp but not cold. I don’t think I would like this one. Glad it was a hit even without all the “stuff”. I can’t believe we are almost at the end. Happy week to you.

  22. My husband loves sardines he would go for this!

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