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If Kallimos Had a Chef
Natural Recipes for a Natural World
by Debra Stark



Serves 12

Escabeche makes a great appetizer or main dish. Marinate overnight before serving. Escabeche keeps in the refrigerator for up to three weeks and improves with age!

1/2 cup fragrant green olive oil 2/3 cup apple cider or wine
2 pounds shelled and deveined vinegar
shrimp (20–24 per pound) 2 bay leaves
1 teaspoon salt
2 large onions, quartered 1 teaspoon black pepper
and thinly sliced 1 teaspoon paprika
6 cloves garlic, minced
2 medium carrots, halved and
thinly sliced

Gently warm olive oil in a large skillet and saute shrimp for two minutes, just until they turn pink. Transfer shrimp to a bowl.

Using the same skillet, saute onions, garlic and carrots for 5 minutes. Add vinegar, bay leaves, salt, pepper and paprika. Stir and cook for 2 minutes.

Pour vegetables with marinade over shrimp and mix lightly.

Cover and chill overnight.


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