• Large Shrimp - 1 lb. (with shells on)
  • Salt - To Taste
  • White Vinegar - 1 Cup
  • Onion - 1 (medium)
  • Carrots - 1/2 Stick
  • Scotch Bonnet Pepper - 1
  • Whole Pimento (Allspice) - 1 tbsp.


In medium bowl combine enough water to cover shrimp and 2 tablespoons salt. Make sure salt is dissolved. Add the shrimp to salted water and soak for about an hour. In saucepan, bring 3-4 cups of water with a dash of salt to boil and add  shrimp.  Cook for about 5 minutes until bright pink.

Drain and cool. Shell and devein shrimp. Set aside.

Peel and slice onion. Cut carrot into julienne strips and cut pepper into slivers. In a small pot combine vinegar, onion, carrot, pepper and pimento and bring to a gentle boil. Simmer for about 10 minutes.

Throw the pickle over the shelled shrimp.  Allow to marinate for 1 to 2 hours at room temperature before serving or as long as overnight in the refridgerator.  Arrange on a platter and spear each shrimp with a toothpick. Serves 6.

Recipe can  be doubled or tripled.

Boiling The Shrimp
Simmering The Escovitch Sauce

Leave a Reply

Your email is never published nor shared.

You may use these HTML tags and attributes: