White Shrimp Escabeche

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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Serves 4


  • For the court bouillon:

  • 1 Vidalia onion, peeled and quartered
  • 1 tablespoon red pepper flakes1 teaspoon celery seed
  • 10 allspice berries
  • 1 tablespoon coriander seed
  • 6 bay leaves, torn in half
  • Zest and juice of 2 lemons
  • ¼ cup white vinegar
  • 3 tablespoons kosher salt

  • For the shrimp:

  • 1 pound large white shrimp, peeled and deveined
  • 2 cups olive oil
  • 1 tablespoon coriander seed
  • 1 teaspoon red pepper flakes
  • Kosher salt
  • 1 carrot, peeled and sliced into 1/8-inch-thick coins
  • 1 Vidalia onion, cut into batons
  • 1 bulb fennel, cut into batons
  • Zest and juice of 2 lemons
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped tarragon
  1. Make the bouillon: In a stockpot, combine all ingredients with 8 cups water and bring to a simmer. Continue cooking for 20 minutes, then strain. Reserve liquid for poaching shrimp.
  2. Make the shrimp: Prepare an ice bath in a bowl large enough to hold 8×8-inch baking dish. In a 6-quart pot, bring bouillon to a boil. Add shrimp, stir once, and lower heat to low. Poach shrimp until they are two-thirds done, about 2 to 3 minutes. Transfer shrimp to an 8×8-inch baking dish and cover with just enough of bouillon to submerge them. Place baking dish over ice bath until completely chilled.
  3. To assemble: In a skillet, heat olive oil over medium heat until it starts to shimmer. Add coriander seed and red pepper flakes and toast for about 30 seconds. Season carrot, onion, and fennel with salt and add to oil, cooking until oil starts to bubble. Transfer oil and vegetables to a bowl and refrigerate. When shrimp and vegetables are fully chilled, remove shrimp from bouillon and stir into vegetables. Add lemon juice, zest, parsley, tarragon, and season to taste with salt. Using a slotted spoon, divide into four bowls and serve.


From Carter’s Catch.

  • From Brandon Carter, FARM, Bluffton, South Carolina

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