White Shrimp Escabeche Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Make escabeche marinade

In a heatproof skillet or small saucepan over medium heat, warm 1/4 cup extra-virgin olive oil until shimmering. Add sliced garlic and cook 1–2 minutes until fragrant and just starting to color. Add sliced onion and cook 3–4 minutes until softened but not browned. Pour in 3 tbs white wine vinegar and 2 tbs fresh lemon juice, then add 1 bay leaf, 1 tsp whole black peppercorns, 1/2 tsp smoked paprika, and 1 tsp kosher salt. Stir and bring just to a gentle simmer, then remove from heat.

Cook shrimp in marinade

Add the seasoned shrimp to the warm marinade in a single layer. If shrimp are large, simmer 2–3 minutes per side until opaque and just cooked through; smaller shrimp will need 1–2 minutes per side. Do not overcook. Remove skillet from heat and let shrimp sit in the warm marinade for 10 minutes to absorb flavor.

Finish escabeche

After resting, stir in 2 tbs chopped parsley, 1 tbs chopped oregano or thyme (if using), and 2 tbs pickled jalapeño or banana pepper slices (if using). Taste and adjust seasoning with additional salt or lemon if needed. Transfer shrimp and marinade to a shallow serving dish; reserve warm or let cool to room temperature (escabeche can be served warm or chilled).

Cook cauliflower

Bring a medium pot of salted water to a boil. Add cauliflower florets and blanch 5 minutes until just tender. Drain well and set aside. Alternatively, you can roast the florets at 425°F (220°C) for 18–22 minutes until tender and lightly browned.

Make cheese sauce

In a small saucepan, melt 1 tbs butter over medium heat. Whisk in 1 tbs flour and cook 1 minute to make a roux. Slowly whisk in 1/4 cup milk, stirring until smooth and slightly thickened, about 2–3 minutes. Add 3/4 cup grated sharp cheddar, 1/4 tsp dry mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until cheese is fully melted and sauce is smooth. If too thick, add a splash more milk to reach a coating consistency.

Combine cauliflower and sauce

Toss the drained cauliflower into the cheese sauce until evenly coated. Transfer to a serving dish and keep warm until plating.

Prepare salad

In a small bowl combine 1 cup drained butterbeans and 1 julienned carrot. Add 1 tbs chopped parsley, 1 tbs red wine vinegar, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently to combine. Taste and adjust acidity or seasoning. Let sit 5–10 minutes to meld flavors.

Warm 1 tbs unsalted butter in a small skillet until foaming and spoon a little over the shrimp and marinade to enrich the sauce (optional).

To serve, place a portion of cheddar cauliflower on each plate, add a scoop of butterbean & carrot salad alongside, and arrange several shrimp with some of the escabeche marinade over the cauliflower or beside it. Garnish with microgreens or extra parsley and lemon wedges. Serve immediately while cauliflower and shrimp are warm, or chill shrimp slightly if you prefer a cool escabeche contrast.

Leftovers: store shrimp and marinade separately from the cauliflower to preserve texture. Shrimp escabeche keeps 2–3 days refrigerated; cauliflower is best eaten within 24 hours.