the appetizer:

Modern Batch Cookery by The Culinary Institute of America includes volume recipes like Shrimp Escabeche; Lobster Risotto; and Chicken Mole Poblano.


Shrimp Escabeche


Shrimp Escabeche

Makes 50 portions (150 pieces)

Shrimp Escabeche Ingredients
Ingredient US Metric
Shrimp (10/15 count), peeled, deveined, tails removed 150 each 150 each
Extra-virgin olive oil 3/4 cup 180 ml
Garlic, minced 2 oz 60 g
Lemon juice 1-1/2 cups 360 ml
Manzilla olives, pitted, minced 8 oz 225 g
Green peppers, finely minced 8 oz 225 g
Onions, finely minced 8 oz 225 g
Plum tomatoes, small dice 8 oz 225 g
Parsley, minced 8 oz 225 g

1. Combine the shrimp, oil, garlic, and 1/4 cup/60 ml lemon juice and marinate under refrigeration for at least 30 minutes and up to 3 hours.

2. Heat a skillet over high heat. Add the shrimp and pan sear until the shrimp turn a bright red or pink color, about 3 minutes. Immediately remove the shrimp from the heat and set aside in hotel pans.

3. In the same skillet, add the olives, green peppers, onions, tomatoes, and parsley. Sweat over medium heat until tender, about 5 minutes.

4. Add the remaining 1-1/4 cups/300 ml lemon juice and immediately remove the pan from the heat.

5. Pour the olive mixture over the shrimp in the hotel pans.

6. Serve at room temperature or chilled.

  • from:
    Modern Batch Cookery
  • by The Culinary Institute of America
  • Wiley 2011
  • Hardcover; 448 pages; $65.00 US
  • ISBN-10: 047029048X
  • ISBN-13: 978-0470290484
  • Reprinted by permission.

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This page created May 2011


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