Shrimp en Escabeche

Shrimp en Escabeche

Yield: 1 order

  • 8ea  Shrimp Halves
  • 2oz  Escabache Base
  • .5tsp  Chopped Parsley
  • ¼ tsp  Maldon Sea Salt
  • 1x  Black Pepper, Fresh cracked.


  1.  Gently heat the escabeche sauce.  

  2. Add the shrimp halves and gently poach until medium rare.  

  3. Arrange the shrimp on the plate.  

  4. Spoon the warm sauce over the shrimp.  Arrange the carrot and onion evenly over the shrimp.  

  5. Finish with the chopped parsley, Maldon Sea Salt & Black Pepper.

Escabeche Sauce

Yield:  1.25cps

  • ½ cp  Canola Oil
  • ½ cp  Olive Oil
  • ½ cp  Sherry Vinegar
  • ½ cp Shrimp Shell Stock
  • 1oz   Yellow Onion, Julienne
  • 1.5oz Carrots, Thin sliced on Mandoline
  • .5oz  Garlic, Thin sliced on Mandoline
  • .1oz Rosemary Sprig, tied with thyme 
  • .1oz  Thyme Sprig, tied with rosemary
  • 1tsp  Smoked Paprika
  • 2 tsp  Kosher Salt
  • 1tsp  Sugar


  1. Heat the oil in a pot over medium heat.  
  2. Add the onion, carrot & garlic and cook until tender, about 2 minutes.  
  3. Once tender, add the sherry vinegar and bring to a boil.  
  4. Reduce the heat and add the shrimp shell stock, rosemary & thyme, salt, sugar & smoked paprika and cook for 15 seconds.  
  5. Remove from the heat and allow to cool.  
  6. Place into a container, Label & Date.

Toasting Shrimp Shells

Yield: 183g

183g Shrimp Shells

Back to blog