Shrimp Escabeche | zojirushi.com

[For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):

0.5 lb. large shrimp, precooked, peeled, deveined and tail on
3 Tbsp. olive oil
1/4 small red onion, thinly sliced
2 Tbsp. white wine vinegar
1/4 tsp. dried oregano
1 bay leaf
1/3 tsp. minced garlic
1/8 tsp. black pepper
1/8 tsp. salt

[For 17 oz. Zojirushi Stainless Steel Food Jars]|
Ingredients (serves 1 - 2):

0.7 lb. large shrimp, precooked, peeled, deveined and tail on
4 Tbsp. olive oil
1/3 small red onion, thinly sliced
3 Tbsp. white wine vinegar
1/4 tsp. dried oregano
1 bay leaf
1/2 tsp. minced garlic
1/8 tsp. black pepper
1/4 tsp. salt

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.

1

Place cooked shrimp in a heat resistant bowl, set aside.

2

In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion and cook until soft.

3

Add vinegar, oregano, bay leaf, garlic, black pepper and salt to the mixture, then bring to a boil. Turn heat off, remove from heat and immediately pour the mixture over the shrimp and stir to coat. Allow to cool to room temperature, then cover and chill in a refrigerator. Stir occasionally for at least 8 hours or up to 12 hours.

4

Pre-chill the food jar by filling with ice cubes and water (not included in the ingredients list). Close the lid and allow to chill.

5

Discard ice water from the food jar and fill with prepared shrimp from step 3. Discard bay leaf. Fill until 1 cm below the ridge and close lid.

6

Make sure to consume within 6 hours to prevent from spoiling. Enjoy!