Shrimp Escabeche

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

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

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


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


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


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.


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.


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.


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