Recipe: Shrimp a la plancha with escabeche vegetables, courtesy of Ben Geltzer of Latitude 41.
Serves 4Ingredients 16 large shrimp, cleaned ¼ cup olive oil ¼ cup kosher salt 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp smoked paprika 1 tsp ground cumin ½ tsp ground cayenne pepper Method
Toss the shrimp in the olive oil, then the spices.
Roast in a 450 degree oven till just cooked through.
Meanwhile, cut a slice of baguette or other crusty bread and lightly toast or grill.
To serve, arrange cooked shrimp on toasted bread and top with escabeche (recipe follows).Escabeche Ingredients 2 shallots, julienne 1 carrot, julienne 1 red bell pepper, julienne 2 green onions, thin slice 2 cups red wine vinegar ½ cup sugar ¼ cup kosher salt 2 tbsp parsley leaves Method
Add sugar and salt to vinegar, heat while stirring to dissolve .
While hot, pour over vegetables, cool completely.
When cool, add parsley leaves and mix thoroughly.