Gulf Shrimp Escabeche

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

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

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