MTT_1104_POOLSIDESHRIMPTACO_THUMBNAIL1.jpg

Escabeche

Make this Tonight - "Poolside Shrimp Taco Platter"

5
Prep Time
(Minutes)
5
Cook Time
(Minutes)

Ingredients

  • 2 tablespoons olive oil
  • 1/2 red onion, julienned
  • 2-3 medium rainbow carrots, peeled and sliced on biased
  • 10 sweet mini bell peppers, halved with seeds
  • 1/2 head cauliflower florets
  • 6 garlic cloves whole, peeled
  • 1-2 jalapenos, seeds & stems removed
  • 1 ½ tablespoon kosher salt
  • 1 1/4 cups water
  • 1/2 cup champagne Vinegar
  • 1/2 tablespoon sugar
  • 1 bay leaves
  • 1/2 teaspoon Mexican oregano
  • 2 sprigs thyme

Steps

  1. Heat a large saute pan over medium-high heat and add olive oil.
  2. Quick sauté onion, carrots, sweet peppers, cauliflower, garlic, and jalapeno in olive oil, about 3-4 minutes.
  3. Place in an airtight container.
  4. Heat salt, water, vinegar, and sugar in a saucepan.
  5. Pour pickling liquid over vegetables and add bay leaves, Mexican oregano, and thyme.
  6. Allow to come to room temperature, then transfer to a refrigerator.
  7. Make in advance, at least overnight.
  8. This will keep for about 2 weeks.