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Pickled Shrimp And Peppers

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  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)
  Water 3 Tablespoon
  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

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg278.6%

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

Pickled Shrimp And Peppers Recipe