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Escovitch Shrimp
Port Antonio — Mother recipe · en it
A delicious and crunchy shrimp dish, cooked in a marinade of vegetables, lemon, and hot pepper.
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g shrimp
- 1 onion
- 2 carrots
- 2 cucumbers
- 200 ml palm oil
- 100 ml white wine vinegar
- 1 lemon
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon sugar
Method
- Clean the shrimp and cut them into small pieces.
- Wash the vegetables and cut them into small cubes.
- In a pan, sauté the palm oil with the garlic until it turns golden.
- Add the vegetables and cook them for a few minutes.
- Pour in the white wine vinegar, lemon juice, chili powder, salt, and sugar.
- Add the shrimp pieces and cook for 5-7 minutes on medium heat.
- Serve hot, with the sauce well mixed.
- Tip: you can serve it as an appetizer or as a side dish with the main course.
The story
Escovitch shrimp is a traditional dish from Port Antonio, known for its maritime cuisine. Its origins date back to the English colonial era, when sailors and fishermen used leftover fish to create this dish.
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