Ingredients
2
cups freshly squeezed blood orange juice or other orange juice
3
large garlic cloves, minced, divided
1/2
tsp dried crushed red pepper
2
pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2
cups chopped red bell pepper
1
1/2 cups chopped celery
1/2
cup chopped fresh cilantro
Additional olive oil (optional)
Tortilla chips or pita chips
Directions
1.
Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
2.
Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
3.
Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
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