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Jamaican Style Escovitch Shrimp

With The West Indian Day Parade approaching, I decided to put a new spin on classic Jamaican dish Escovitch Fish. Every year around this time you can smell the sweet aroma of Escovitch Fish permeating the air in throughout the Flatbush, Brooklyn area. Most people use fried red snapper when making Escovitch but I think fried shrimp works really well whit the sauce as well.


Fried Shrimp:
1 pound jumbo shrimp peeled and deveined
3/4 cup flour
1 tablespoon salt
1 1/2 tablespoon dried thyme
1 tablespoon black pepper
Juice of 1/2 lime
1 large egg beaten
1/4 cup milk or water
Oil for frying

Escovitch Sauce:
1/2 red pepper julienned
1/2 green pepper julienned
1 carrot julienned
10 pimento seeds
1 scotch bonnet pepper diced, seed removed
1/3 cup white vinegar
1 1/2 tablespoon Jamaican pepper sauce
2 tablespoons sugar
juice of 1/2 lime
1/2 teaspoon fresh thyme
pinch of salt

Directions for Fried Shrimp:
Place shrimp and lime juice in bowl mix and refrigerate for 15 mins. In a mixing bowl beat egg and milk set aside. In another bowl mix flour, salt, thyme, and pepper. Combine shrimp with egg mixture until well coated. Dredge shrimp in flour mixture shaking off any excess flour. Fill a deep cast iron pan with 2 inches of oil over a medium-high heat. Fry shrimp until golden brown about 2 minutes on each side. Drain on paper towel.

Directions for Escovitch Sauce:
Place all ingredients in saucepan. Bring to a boil. Then lower heat and let simmer for 5 mins or until onion are translucent. Toss vegetables in liquid. Remove sauce from heat. Serve fried shrimp topped with Escovitch sauce.

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