Pickled Shrimp And Peppers Recipe
Ingredients
| Medium | 25 , unpeeled | |
| Brown sugar | 2 1/2 Tablespoon | |
| 2 teaspoons English-style dry mustard | ||
| Ground ginger | 1/2 Teaspoon | |
| Balsamic vinegar | 1/2 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| 1 1/2 tablespoons low-sodium Worcestershire sauce | ||
| Olive oil | 1 Tablespoon | |
| Hot Sauce | 1 Teaspoon | |
| 1/2 cup julienne-cut sweet red pepper | ||
| 1/2 cup julienne-cut sweet yellow pepper | ||
| 1/2 cup julienne-cut green pepper | ||
| Medium | 25 | |
Directions
Peel and devein shrimp, leaving tails intact.
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.
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.
Chef
