Escovitch Shrimp
Serves 2
0 mins total
The unique combination of spices, tangy vinegar, and succulent shrimp. This recipe is often serve with traditional Jamaican side dishes like rice and peas, fry plantains, fry breadfruit, festival, or bammy (cassava flatbread).
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1. Wash clean and devein shrimp then pat the shrimp dry with paper towels. In a bowl, season the shrimp with fish seasoning, salt, and pepper. 2. Heat the vegetable oil in a deep skillet over medium-high heat or you can use a deep fryer. 3. Once the oil is hot, carefully add the shrimp in batches. Fry on each side for 2-3 minutes until golden brown and crispy. 4. Remove the shrimp using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside on a server platter. 5. In a medium sauce pan heat 2 tablespoons oil add sliced onions, bell peppers, julienned carrots, minced garlic, scotch bonnet pepper, allspice berries, and a pinch of salt sauté until tender. Then add white vinegar and simmer for 2-3 minutes remember the vegetables soften but still slightly crisp. 6. Carefully pour the hot Escovitch sauce and vegetables over the fried shrimp, ensuring they are evenly coated with the sauce. Enjoy your flavorful and vibrant Escovitch Shrimp Tips: – Escovitch shrimp can be serve as an appetizer or a main dish. – Adjust the amount of Scotch bonnet pepper base on your desire level of spiciness. – For a richer flavor, you can marinate the shrimp in a mixture of vinegar, lime juice, and spices before frying. – Serve with traditional sides like fry plantains, rice and peas, or bammy.
