This is the prefect make ahead recipe for a spring party or picnic. This recipe requires that you marinate the shrimp and peppers 8 – 48 hours. All you do prior to serving is drain and place in a beautiful dish. I served along side a chilled Rose and crackers. What a delightful first coarse.
Marinated Shrimp and Peppers
Ingredients
- 2 pounds jumbo shrimp, peeled and deveined and cooked
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 tablespoon olive oil
- 2 cup red onion, thinly sliced
- 3 tablespoons capers, drained
- MARINADE
- 1 1/2 cups canola oil
- 1/2 cup apple cider vinegar
- 1/2 cup tomato sauce
- 1 tablespoon Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 teaspoon salt
Instructions
-
Preheat oven to 450 degrees. Cut each pepper in half, remove seeds and flatten with the palm of your hand. Place peppers, skin side up on a baking sheet, brush with olive oil. Roast peppers until the skin blisters and chars. This will take between 15 - 25 minutes, watch closely. Remove peppers from the oven and place in a plastic bag to steam for 10 minutes. Remove from the bag, the skins will remove easily, slice peppers into strips. In a large bowl combine the shrimp, peppers, red onion, and capers. Mix all of the marinade ingredients together. Pour over shrimp mixture. Stir to coat. Refrigerate at least 8 hours and up to 48 hours. Stir often while in the refrigerator. When ready to serve, drain the shrimp mixture and serve.