Shrimp <i>Escabeche</i>

Dive into this refreshing beach-side dish! Chilled shrimp is marinated in garlic and oregano infused vinaigrette. Pack a side of bread and turn it into a tasty lunch!

[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.

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.

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.

Shrimp Escabeche