Escoveitched Shrimp – Likkle Shrimp – Big Flava

Escoveitched Shrimp is a big hit with my family.  On many holidays we would make this dish and most of times the shrimp would not make it to the table.  This is a twist on the Jamaican favorite Escoveitched Fish or “Fry Fish”.  Traditionally it is served with Festival (a fried dumpling) and Bammy (a cake made from pressed cassava) The most famous Fish and festival can be found at Helshire Beach in St. Catherine, close to the capital of Kingston and is a Sunday tradition, almost religious! This year we made Escoveitched shrimp Tacos for Cinco de Mayo, with cilantro cream, roasted corn relish, cabbage slaw and tomatoes it really brought tacos to an new level.  Tag me on Instagram if you try out the recipe. @Mesohungrygirl

Escoveitched Shrimp or Chicken Tenderloins

1 Bag of Large Shrimp 21-30 count  Peeled, deveined and slit down the back,  season with salt, pepper, olive oil and lime/lemon.

Or

6-12 chicken tenderloins, season with salt, pepper, olive oil and lime/lemon

Seasoned Flour

1½ cup of All-purpose Flour
2 TBS Seasoned Salt (Lawry’s) I use my Scotch Bonnet Sea Salt available on my Etsy Shop.
2 TBS Onion Powder
2 TBS Garlic Powder
1 TBS Black Pepper
Mix together thoroughly

Quick tip: Put all ingredients in a zip lock bag.  Place 10-12 shrimp at a time and shake to coat.  Repeat until all the shrimp are coated with flour mixture.

Heat cooking oil in a deep frying pan about 1-1 ½ inch of vegetable oil.  Fry shrimp until browned on the outside or shrimp are cooked about 1-2 minutes.

Escoveitched Sauce (Pickled Onion Sauce)

This sauce can be made ahead of time and kept in a mason jar un-refrigerated for weeks!  We always keep some nearby to add a kick to any meat dish while eating.

2 Cups white vinegar
1 whole onion
1 Carrot
Red and Yellow sweet pepper
Cut all in strips or Julienne
One whole scotch Bonnet Pepper cut in rings or half rings.
I keep the seeds in it but depending on how hot you like it
you can remove them.
5-7 Whole pimento/all spice berries
1 garlic clove crushed
2 stalks of Thyme
1-2 teaspoons of white sugar

Place all in a small sauce pan bring all the ingredients to a boil and turn off stove keep covered and let sit for up to an hour for the flavors to infuse.  Spoon over shrimp/fish or chicken while eating, you won’t be disappointed.

 

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Escoveitched Shrimp

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