Pickled Shrimp and Peppers

Appetizers

Recipe courtesy of The Louisiana Seafood Bible: Shrimp by Jerald and Glenda Horst

Serves 6

Ingredients: 
  • 2 pounds peeled shrimp
  • 2 medium red onions, sliced into thin rings
  • 1/2 cup cubed green bell pepper
  • 1/2 cup cubed red bell pepper
  • 1½ cups vegetable oil
  • 1½ cups white vinegar
  • 1/2 cup sugar
  • 1½ teaspoons salt
  • 1½ teaspoons celery seed
  • 4 whole cloves garlic
  • 2 tablespoons capers with juice

Pickled Shrimp and Peppers

Pickled Shrimp and Peppers
Click image to enlarge

Method: 

Place shrimp in boiling, salted water and simmer 3 – 5 minutes until pink but still tender.
Drain and rinse the shrimp.

Alternate layers of shrimp, onion rings, and pepper in a sealable container. Combine the remaining ingredients and pour over the shrimp.
Close the container and put in the refrigerator for 12 hours or more.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive