Originally Posted by Efrain Barragan on Saturday, March 31, 2012
A post from our Master Chef, Anna Callaway
I found this recipe the January 2004 Edition of Bon Appetit and have been making it every since as an appetizer
for a dinner party or with wine on the patio with friends. It is always a hit!
It pairs very well with the Clif Family Winery’s Sauvignon Blanc.
Blood Oranges are a winter fruit but you can substitute Cara, Cara Oranges or fresh squeezed orange juice.
Prepare your blood oranges by slicing in half and use a juicer for best results. I use the Professional Juicer by Waring and it works just great.
Look at the deep orange , beautiful color. Save any extra juice in a silicone ice cube tray and freeze for later use.
Next, set up 1 lb. of large prawns. You will need to peel and devein your prawns. Do not substitute cocktail shrimp here! It will not have the wonderful texture only large prawns can provide.
Your sauce will include the blood orange juice, chopped celery, red onion and red bell pepper a garlic clove and fresh lemon juice. The wine you see here is for the chef!
The sauce will be cooked in a medium saucepan until reduced to one cup about 20 minutes. Cool and mix in red crushed pepper.
Cook your prawns in a little butter. Watch as they turn pink in about 3 minutes. Do not overcook, otherwise they will be rubbery. Set aside to cool.
Cut your prawns into 1/2 pieces and combine with the vegetables and some Clif Family Winery Olive Oil.
Arrange Shrimp Escabeche in a shallow serving dish and add additional Olive Oil if desired. Serve with tortilla or pita chips.
Enjoy with a nice cold glass of the Clif Family Winery’s 2011 Rte Blanc Sauvignon Blanc!
Yields 6 servings
1 cups fresh squeezed Blood Oranges
1/2 cup fresh lemon juice
2 large garlic cloves minced ( divide)
Pinch of salt
1/2 teaspoon crushed red pepper
1 lb. cooked, deveined shrimp, cut into 1/2 inch pieces
3/4 cup chopped celery
1/2 cup diced red onion
1/4 cup fresh cilantro
3 tablespoons olive oil
Combine Blood Orange Juice, Lemon Juice, and 1 minced garlic clove in a medium saucepan over medium high heat. Add a pinch of salt:
boil until syrupy and is reduced to 1/2 cup. This will take about 20 minutes. Cool and mixed in crushed red pepper.
Mix shrimp, bell pepper, celery, red onion, cilantro, and olive oil. Toss with cooled blood orange mixture and remaining minced garlic clove.
Season with sea salt and freshly ground pepper. Cover and chill until cool around 2 hours. Best if served the day it is made. Can be made up 8 hours in advance.