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Gulf Shrimp Escabeche
Ingredients:
1 LB. 16-20 Shrimp 1 Crab Boil 2T Capers 2 Limes Zested and Juiced 1t Garlic, minced 1T Shallots, minced 1t Horseradish 1/2t Cumin 1 V-8 Juice, 24 oz. 1 Jalapeno, Diced 2T Cilantro, minced 2 oz. Sherry Vinegar Directions: Peel and devain shrimp, place in stock pot with crab boil, poach until just done. Remove and chill shrimp. Whisk next 7 ingredients together and pour over shrimp, cover and let sit overnight. Serve as appetizer. Put shrimp in bowl, drizzle sauce over shrimp.  Recipe Summary: Prep Time: 30 minutes Comments: Other recipes by Historic Fairview Inn & 1908 Provisions: Mushroom Quiche Shortcake Muffins Crab Cakes Jay's Famous Steak Sauce Butternut Squash Succotash Traditional Raisin Scones Asian Vermicelli With Sauteed Chicken And Cilantro Nuts Fairview Granola | |
Recipe Provided By:
Historic Fairview Inn & 1908 Provisions Jackson, MS  Detailed Listing | Website Jackson Bed and Breakfast Inns |