The Wickaninnish Inn's sidestripe shrimp escabeche

A simple recipe that makes use of a popular Canadian and sustainable ingredient

Image for The Wickaninnish Inn's sidestripe shrimp escabeche

Swap your tiger prawns for something Canadian and sustainable. Sweet and firm in texture, sidestripe prawn are among the most sustainable and available along the West Coast. At Tofino's Wickaninnish Inn, chef Mark Filatow marinates them for a simple and light lunch. If you can get your hands on sidestripe prawns, give this recipe, from the Wickaninnish Inn Cookbook, a try.

Image for The Wickaninnish Inn's sidestripe shrimp escabeche
12 large sidestripe shrimp, shelled, cleaned and deveined
1 tbsp peeled and finely chopped shallots
1/4 cup red wine vinegar
1 sprig tarragon
1 sprig dill
1/4 cup olive oil
sea salt, to taste
1 handful baby greens, (arugula, kale, beet greens)
20 cherry tomatoes, halved
2 mini cucumbers, sliced
1 radish, sliced
crusty bread, optional

Fill a large bowl with ice water.

Fill a pot with enough water to fit all the shrimp. Add salt, and bring to a boil over high heat. Dunk the shrimp in the boiling water; immediately remove them and plunge them into ice water for 2 minutes until they are well chilled. Remove and reserve in the refrigerator.

Soak the finely chopped shallots in the vinegar for 30 minutes, then mix in the tarragon, dill, and olive oil to make a marinade. Season with salt. Toss the shrimp with the dressing, then marinate in the refrigerator for 1 hour.

Divide the baby greens between two plates.

Remove the shrimp from the marinade and arrange on top of the baby greens. Toss the tomatoes, cucumbers, and radishes with the dressing, then spoon the vegetables over and around the shrimp and spoon the remaining dressing on top.

Serve with crusty bread.

2 servings