Side Pannel
Ostiones En Escabeche (Soused Oysters)
Ostiones En Escabeche (Soused Oysters)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- Jim Vorheis
- 1/2 c Light olive oil
- 1/3 c Finely sliced white onion
- 8 Garlic cloves, peeled
- 1/2 c Finely sliced carrots,
- -blanched
- 1/2 c Cauliflower flowerets,
- -blanched
- 2 California bay leaves
- 3 Fresh marjoram sprigs or 1/4
- -tsp dried
- 1 1/2 ts Dried oregano, Mexican if
- -possible
- 1/2 ts Peppercorns
- Sea salt to taste
- 1/4 c Vinegar
- 2 c Shucked oysters or other
- -seafood (shrimp, crab,
- Scallops, alone or together)
- 1 Lime, thinly sliced
- Strips of canned jalapenos
- -en escabeche (to taste)
Directions
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
until the mixture comes to a boil. Add the oysters, sliced lime, and
jalapenos* and cook until the oysters are plump and just cooked - about 2
minutes.
Set aside to cool. Refrigerate overnight and serve at room temperature.
* Jalapenos may be omitted and passed separately at the table.
cloves and toss over high heat without browning for about 2 minutes. Add
the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
until the mixture comes to a boil. Add the oysters, sliced lime, and
jalapenos* and cook until the oysters are plump and just cooked - about 2
minutes.
Set aside to cool. Refrigerate overnight and serve at room temperature.
* Jalapenos may be omitted and passed separately at the table.
Tweet