Shrimp Salad

This is a Spanish salad called Escabeche (which means pickled), but telling you to make pickled shrimp just sounds gross, so we will stick with the name shrimp salad!  Nothing about this is gross, it is GOOD!  You need at least 12 hours for this to marinate.   I think it would make a great appetizer to throw together on Friday if you are having people over on Saturday.
It made a great light dinner for me and Jim.  We had a cheese tray along side – the perfect summer dinner!
  • 1 small red onion, cut into thin slices
  • 1/2 cup distilled white vinegar
  • 1/4 teaspoon dried oregano
  • 2/3 cup extra virgin olive oil
  • 1 bay leaf
  • 2 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 2 pounds peeled and deveined large raw shrimp

Toss onion, vinegar, oregano and 1 teaspoon salt in a shallow glass bowl.

Simmer oil, bay leaf, garlic and peppercorns in a small sauce map for 10 minutes over low-medium heat.  Remove and set aside.

Add shrimp to large pot of well salted boiling water, remove pan from heat and let shrimp sit in hot water until cooked through, about 3-5 minutes.  Remove shrimp from water and add to onion mixture in glass bowl.  Top with oil mixture.  Stir to combine.  When completely cooled, cover and place in refrigerator for at least 12 hours up to 2 days.  Stirring occasionally.

Oil will solidify while in the fridge, so let sit out on the counter for about 30 minutes.  Give it a good stir before serving!

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Categories: Fish Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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2 Comments on “Shrimp Salad”

  1. July 15, 2012 at 1:31 pm #

    I love shrimp – surely deserving of an award 🙂 I have nominated you for the Sunshine Award for your awesome blog with no need to do anything other than enjoy it!

    • July 16, 2012 at 7:41 am #

      WOO-HOO! Thank you! Thats wonderful, I will show my badge proudly. 🙂

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