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Pickled Shrimp And Peppers Recipe
|Unpeeled medium shrimp||25 (Fresh)|
|Brown sugar||2 1⁄2 Tablespoon|
|Dry mustard||2 Teaspoon (English Style)|
|Ground ginger||1⁄2 Teaspoon|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Low sodium worcestershire sauce||1 1⁄2 Tablespoon|
|Olive oil||1 Tablespoon|
|Hot sauce||1 Teaspoon|
|Julienned sweet red pepper||1⁄2 Cup (8 tbs)|
|Julienned sweet yellow peppers||1⁄2 Cup (8 tbs)|
|Julienned green peppers||1⁄2 Cup (8 tbs)|
|Fresh spinach leaves||25 Medium|
Serving size: Complete recipe
Calories 1084 Calories from Fat 225
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 835.9 mg
Sodium 1179.4 mg49.1%
Total Carbohydrates 88 g29.3%
Dietary Fiber 4.6 g18.6%
Sugars 63.3 g
Protein 117 g233.3%
Vitamin A 84.7% Vitamin C 728.1%
Calcium 38.3% Iron 92.3%
*Based on a 2000 Calorie diet
Combine brown sugar and next 7 ingredients in a medium saucepan; bring to a boil, stirring constantly until brown sugar dissolves.
Reduce heat, and simmer, uncovered, 5 minutes.
Add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Transfer shrimp mixture to a bowl; add peppers, and toss well.
Cover and marinate in refrigerator 3 hours.
Drain shrimp mixture, discarding liquid.
Arrange spinach leaves on a large serving platter; divide pepper strips evenly among spinach leaves.
Top each with 1 shrimp.