Sauté Pan (10-inch): Ideal for sautéing, searing, and frying shrimp escabeché. High-quality non-stick coating ensures easy food release.
Chef's Knife Set: Essential set includes various sizes of knives for prep work like peeling shrimp and chopping vegetables required in escabeche recipes.
Measuring Cups and Spoons Sets: These sets provide accurate measurements needed for the correct balance of ingredients in a shrimp escabeché.
Food Processor with Blades: Useful for quickly chopping or pureeing vegetables, which can be part of creating an escabeché sauce.
Fine Mesh Strainer: Perfect for straining the shrimp and vegetables from their liquid to achieve a clear escabeché.
Dutch Oven (6-quart): Ideal for slow cooking or braising, it can be used if you're making an extended version of shrimp escabeché that simmers on the stove top.
Stainless Steel Stock Pot (6-quart): Versatile and durable pot for boiling or reducing sauces, which can be a part of preparing an escabeche sauce.
Digital Meat Thermometer: Essential for ensuring the shrimp are cooked to safe temperatures without overcooking them.
Citrus Juicer Set: Makes extracting fresh lemon juice easy, which is a key ingredient in escabeché recipes.
Large Pot with Lid (8-quart): Useful for cooking the shrimp and vegetables together if you're not using a separate pan to sauté as per traditional escabeché methods.
1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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