White Shrimp Escabeche Recipe

Make the escabeche marinade

In a small saucepan over medium heat, combine 4 tbs olive oil, sliced garlic, sliced shallot, bay leaf, dried oregano, smoked paprika and crushed red pepper flakes. Warm gently (do not let garlic brown) for 2–3 minutes until fragrant.

Deglaze and season

Add white wine vinegar and lemon juice to the warm oil mixture, bring to a very gentle simmer for 1 minute to marry flavors. Remove from heat and stir in kosher salt and 1/2 tsp black pepper. Let cool for 5 minutes.

Poach the shrimp

Place the cleaned shrimp in a medium heatproof bowl. Pour the warm (not boiling) marinade over the shrimp, making sure they are submerged or well coated. Cover and let sit at room temperature for 15–20 minutes, or until shrimp are opaque and cooked through. Stir once halfway through to coat evenly.

Finish shrimp

Once cooked, remove bay leaf. Stir in chopped parsley and adjust salt and pepper to taste. Keep shrimp and marinade together to serve slightly warm or at room temperature (traditional escabeche is served at room temp).

Roast or steam cauliflower

Preheat oven to 425°F (220°C) if roasting. Toss cauliflower florets with 1 tbs olive oil and a pinch of salt and pepper. Roast spread on a baking sheet for 18–22 minutes until tender and lightly browned. Alternatively, steam cauliflower over boiling water until fork-tender, about 8–10 minutes.

Make cheddar cauliflower mash

Transfer hot cauliflower to a bowl. Add 2 tbs unsalted butter, 1 tbs heavy cream and 3 oz shredded sharp cheddar. Mash with a potato masher or hand blender until mostly smooth but with some texture. Taste and add 1/4 tsp salt if needed. Keep warm.

Prepare carrots

While cauliflower cooks, toss carrot rounds with 1 tbs olive oil and 1/4 tsp salt. Spread on a small baking tray and roast in the same 425°F oven for 12–15 minutes until tender and slightly caramelized. If steaming, cook until just tender, 6–8 minutes.

Season butterbeans

Place rinsed butterbeans in a small saucepan with 1 tbs butter, lemon zest, chopped chives and a pinch of salt and pepper. Warm gently over low heat just until heated through, 3–4 minutes, stirring to coat. Keep warm.

Plate a scoop of cheddar cauliflower mash as the base. Arrange several roasted carrot rounds and a spoonful of warm butterbeans beside the mash.

Spoon the marinated shrimp and some of the escabeche marinade over or next to the vegetables. Drizzle 1 tsp extra-virgin olive oil over the dish, scatter microgreens or baby arugula if using, and finish with remaining 1/4 tsp freshly ground black pepper.

Serve immediately while cauliflower mash and sides are warm and shrimp are at room temperature. This dish serves well with crusty bread to soak up the marinade.