One of the best ways to simplify a meal is to prepare portions of it ahead of time. For this reason, I’ve tried many recipes for pickled dishes over the years. This one is always very popular!
This recipe is easy and can be made in less than 30 minutes. You can swap out the colors of peppers to complement whatever meal or season you like. My favorite is to make it with red and green peppers at Christmas, but this recipe is also very popular as a cool summer treat. When I make it in the warmer months, I tend to use yellow and orange peppers to brighten it up.
Having a hearty appetizer like this starts off a gathering on a high note – and it’s a healthy alternative to chips and dip for those who may arrive hungry!
Ingredients:
2 pounds of peeled, raw shrimp
2 teaspoons mustard
1 cup cider vinegar
1 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 cup tomato sauce
2 peppers, sliced, assorted colors
1 large red onion, sliced thin
4 ounces of capers, drained
1 teaspoon salt
1/2 teaspoon pepper
Put 2 pounds of raw, peeled shrimp in a medium saucepan. Cover with water. Bring to a boil. Cover and reduce heat but continue to boil about 2 minutes. Reduce heat to low; simmer for about 5 more minutes until shrimp is cooked through. Immediately drain shrimp and rinse with cold water until shrimp is cool to the touch.
Put mustard in a large bowl. Add cider vinegar and whisk until mustard is dissolved. Add olive oil, Worcestershire sauce, hot sauce and tomato sauce and mix well. Add sliced peppers, red onion and shrimp and stir well. Season with salt and pepper. Add capers last, stirring gently.
Refrigerate for at least 8 hours, up to 3 days, before serving. I find it comes out best if it’s made about 2 days before you plan to serve it!