Saturday, August 23, 2014

Shrimp scapece and pigeon peas rice - "escabeche de camarones en salsa arriba arroz con guandules"

Scapece pronounced "escapeche" is a pickling method using vinegar or citrus juice to conserve seafood or vegetables. Usually is served cold but can also be served warm. 

Scapece is commonly used many ways in Latin America, The Caribbean & The Mediterranean and prepped in different forms. 

Growing up I remember my mother making all types of scapece with fish and/or seafood during Lent.

Today in my kitchen I created my version by lightly steaming shrimp and using lemon juice instead of vinegar in a warm tomato sauce base. 

Here is what my dish called for:



1 1/2 pound of raw, peeled and deveined shrimp lightly steamed
1 dry bay leaf
2 fresh basil leaves
1/4 tsp coriander *optional
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp sea salt
1/4 tsp black pepper
1 1/2 tsp chopped chives (reserved the 1/2 tsp for garnish)
2 tsp tomato paste
1/4 c of lemon juice
1 tsp of butter
Pinch of sugar
1 c of water 


1 can of Goya pigeon peas 
1 tsp of Spanish olives w/ tsp of its brine
4 tbsp of Goya extra virgin olive oil
1 medium yellow onion chopped
4 garlic cloves grated
2 tsp of homemade Sofrito  
1 tsp Dominican dried oregano
2 mild Scotch bonnet peppers (remove steams/seeds)
1/2 of a medium Red pepper seeded
1/2 of a medium Green pepper seeded
1 chicken bouillon powder envelope
1 Sazon con achiote powder envelope
3 cups of water
3 cups of long grain white rice washed/


Steam your shrimp lightly and set aside.

In a saucepan on medium heat add butter,lemon juice, tomato paste, cumin, salt/pepper, coriander, sugar, onion powder, garlic powder, bay leaves, basil leaves, paprika, 1 tsp chives. With wood spoon stir to dissolve the tomato paste well . Once mixed throughly add the steamed shrimp. Stir cover and and turn off heat. 

In Dutch oven on medium high heat add oil, onion,garlic and sofrito. Stir and let cook for about a minute then add the beans, rice, bouillon, Sazon, red/green and Scotch Bonnet peppers, oregano, brine, Spanish olives and water. 

Because I'm using my Dutch oven I am not going to wait for the liquid from the rice evaporate. I covered it immediately and just lowered the heat to its lowest temperature. 

Let cook undisturbed for 20 minutes. Then removed the lid and stirred the rice with wooden spoon and covered again for another 10 minutes. 

Returned removing lid after the 10 minutes and fluffed the rice with a fork. 
Turned off heat and served. 

Warm the scapece before serving. 

Plate & Serve. 
Garnish with chives and marinated red bell peppers. Yum!!

Bon Apetit!