🌶️Ultimate Hotel-Style Escovitch Shrimp Recipe🍤 | Easy & Delicious Seafood Dish!

Chop the heads off the shrimp and devein them, ensuring they are raw.

Season the shrimp with seafood seasoning, black pepper, and pink salt, mixing it in with your hands.

Heat a large frying pan and add olive oil.

Add the seasoned shrimp to the pan and cook until they change color from gray to pink, stirring occasionally. Remove the shrimp from the pan once cooked to avoid overcooking.

In the same pan, add a small amount of olive oil and then add onions, bell peppers, carrots, and Choo to prepare the escovitch sauce. Cook for a few minutes.

Add thyme, pimento berries, and Scotch bonnet peppers (some cut and some whole) to the vegetables. Ensure to remove the membrane from the Scotch bonnet for less heat.

Add apple cider vinegar to the pan, adjusting the amount to taste, along with a small amount of coconut sugar to balance the tartness of the vinegar. Stir for a few minutes to let the vegetables pickle.

Season the mixture with black pepper and pink salt to taste, stirring well.

Serve the shrimp topped with the escovitch vegetables and sauce. Optionally, let it sit overnight for stronger pickled flavor. Serve with festival or bamy.

Equipment Needed

Spice Level:

Allergens