Marinated cooked shrimp or Escabeche is originally from Spain. In this updated version, the shrimp marinade is prepared with pickling spice and rice vinegar. Colorful mango, poblano chiles and radishes are marinated in the same piquant mixture.
15m
PREP TIME
10m
COOK TIME
81
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 1 cup julienned peeled mango, about 1 mango
- 1/2 cup julienned poblano chiles
- 1/2 cup julienned radishes
- 1/8 teaspoon salt
- 3 tablespoons McCormick® Mixed Pickling Spice
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup coconut rum
- 1 pound jumbo (16 to 20 count) shrimp, peeled and deveined, leaving tails on
- 2 tablespoons coarsely chopped fresh cilantro
INSTRUCTIONS
- 1 Mix mango, poblano chiles, radishes and salt in shallow glass dish. Set aside
- 2 Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in 3-quart saucepan with vinegar, water and coconut rum. Bring to boil on high heat. Reduce heat to low; simmer 5 minutes. Carefully remove 1/4 cup of the pickling marinade. Pour over mango mixture. Toss to coat well. Cover. Refrigerate until ready to serve, stirring occasionally
- 3 Return remaining pickling marinade in saucepan to simmer. Add shrimp; simmer 2 minutes. Remove from heat. Cover. Let stand 15 minutes to cool. Refrigerate at least 1 hour, stirring occasionally
- 4 To serve, place mango mixture on serving platter. Drain shrimp. Arrange over mango mixture. Sprinkle with chopped cilantro
