Escovitch Shrimp

4 standard portions

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Ingredients

• 1-1½ lb raw shrimp ((455g) de-veined)
• 2 tsp seafood seasoning
• 1 tsp black pepper
• 1 tsp pink salt
• 2 tbsp olive oil
• 2 tbsp olive oil
• 1 medium onion (sliced)
• ½ red bell pepper (sliced)
• ½ yellow bell pepper (sliced)
• ½ orange bell pepper (sliced)
• ½ cho cho (sliced)
• 1 medium carrot (julienned)
• 8 sprigs of fresh thyme
• 4 scotch bonnet peppers (whole (slice and remove the seeds from one of the peppers))
• 10 pimento berries
• 1½ tsp coconut sugar (optional)
• ⅓ cup apple cider vinegar ((80ml))
• black pepper and pink salt to taste

Method

1. Place the shrimp in a medium sized bowl and season with the seafood seasoning, black pepper and pink salt.
2. Heat the 2 tablespoons of olive oil, in a medium sized frying pan, on medium heat.
3. Add the shrimp and cook the shrimp until they turn pink (this should take a few ingredients).
4. Once cooked, immediately remove and set aside.
5. In the same frying pan, add the remaining 2 tablespoons of olive oil.
6. Saute the onion, bell peppers, cho cho and carrots for a few minutes.
7. Then add the thyme, pimento berries and scotch bonnet and continue to stir for a few minutes.
8. Pour in the apple cider vinegar and add the coconut sugar (if you are using it).
9. Allow the vegetables to simmer for about 5-6 minutes (stirring occasionally).
10. Do a taste test and add pink salt and black pepper.
11. Finally top the shrimp with the vegetables and escovitch sauce.
12. Serve immediately or leave to infuse (wrap the plate with the escovitch) overnight and serve the next day.