Shrimp Escabeche al Rocoto

 


This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.

Yield: 1/2 cup serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
fresh sweet corn 4 eaches 1. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.

2. Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt and pepper in medium bowl until well blended. Refrigerate until ready to use.

3. Bring ½ cup water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto marinade; toss to coat well. Cover. Refrigerate 30 minutes.

4. To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.

lemon juice, fresh 2 tablespoons
St. Germain elderflower liqueur 2 tablespoons
ají rocoto paste 1/2 tablespoon
McCormick Culinary® Ground Cumin 1/8 teaspoon
McCormick Culinary® Garlic Powder 1/8 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/8 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind pinch
large shrimp, peeled and deveined 1/2 pound
honeydew chunks, peeled 1/2 cup
red Fresno chilies, thinly sliced 1 tablespoon
fresh cilantro leaves, chopped 1/2 tablespoon
Ingredients Quantities Instructions
fresh sweet corn 24 eaches 1. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.

2. Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt and pepper in medium bowl until well blended. Refrigerate until ready to use.

3. Bring ½ cup water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto marinade; toss to coat well. Cover. Refrigerate 30 minutes.

4. To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.

lemon juice, fresh 3/4 cups
St. Germain elderflower liqueur 3/4 cup
ají rocoto paste 3 tablespoons
Cumin, Ground 3/4 teaspoon
Garlic Powder 3/4 teaspoon
Sea Salt, Mediterranean Fine Grind 3/4 teaspoon
Pepper, Black Coarse Grind 1/4 teaspoon
large shrimp, peeled and deveined 3 pounds
honeydew chunks, peeled 3 cups
red Fresno chilies, thinly sliced 6 tablespoons
fresh cilantro leaves, chopped 3 tablespoons
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 90 kcal


Total fat 1 g


Saturated fat 0 g


Trans fat 0 g


Cholesterol 75 mg


Sodium 180 mg


Carbohydrate 9 g


Dietary fiber 1 g


Sugars 6 g


Protein 9 g


Chef's Tip: -Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter.
-Chilies contain capsaicin which can burn your skin. After slicing chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.

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