Shrimp Escabeche with Ginger-Grilled Pineapple
- SERVINGS: 6
Traditionally escabeche is made by pickling fried fish. Chef Allen Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple.
- 1 teaspoon olive oil
- 12 large shrimp, shelled and deveined
- Fine sea salt and ground pepper
- 1 medium onion, finely chopped
- 1/2 teaspoon minced garlic
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons minced scallion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon plus 1 teaspoon minced fresh ginger
- 1 tablespoon Asian sesame oil
- 1 large ripe pineapplepeeled, quartered lengthwise and cored
- 1 teaspoon sesame seeds
- Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
- Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
- In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
- Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.
Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling, which is acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp.