SHRIMP ESCABECHE WITH GINGER-GRILLED PINEAPPLE

Shrimp Escabeche With Ginger-Grilled Pineapple image

Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.

Provided by NcMysteryShopper

Categories Caribbean

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

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Ingredients

1 teaspoon olive oil
12 large shrimp, shelled and deveined
fine sea salt
ground pepper
1 medium onion, finely chopped
1/2 teaspoon minced garlic
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced scallions
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh ginger
1 teaspoon minced fresh ginger
1 tablespoon sesame oil
1 large ripe pineapple (peeled, quartered lengthwise and cored)
1 teaspoon sesame seeds

Steps:

Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.

Nutrition Facts : Calories 139.3, Fat 3.7, SaturatedFat 0.5, Cholesterol 23.2, Sodium 107.6, Carbohydrate 25.3, Fiber 2.7, Sugar 17.6, Protein 3.9

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Ghena Amr

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I've never had shrimp escabeche before, but this recipe was a great introduction. It's a delicious and easy-to-make dish that I'll definitely be making again.

solomon botipe

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This dish is a great way to use up leftover pineapple. It's also a great way to get your kids to eat more fruit.

Irfan Khaliq

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I love the combination of sweet and savory flavors in this dish. It's a great way to change up your usual shrimp routine.

Soman Sada

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This dish is so flavorful and easy to make. I love that it can be served hot or cold.

Muhamet Llugani

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I've made this dish several times now and it's always a winner. It's one of my go-to recipes for entertaining.

Waqas Ali Gujjar

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This dish is a great way to change up your usual shrimp routine. It's also a great way to get your kids to eat more fish and fruit.

Robert Masembe

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I love the addition of ginger to this dish. It gives it a unique and flavorful twist.

abel ntebele

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This dish is a great way to use up leftover shrimp and pineapple. It's also a great way to get your kids to eat more fish and fruit.

Dylan Grove

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I've never had shrimp escabeche before, but this recipe was a great introduction. It's a delicious and easy-to-make dish that I'll definitely be making again.