3.5 – 2 reviews • Gluten Free
| Level: |
Easy |
| Total: |
6 hr 25 min |
| Active: |
25 min |
| Yield: |
2 servings |
Ingredients
- 4 black peppercorns
- 1/2 lime
- 2 cups peeled and deveined fresh rock shrimp or red shrimp (about 12 ounces)
- 1/2 cup Pickled Peppers, recipe follows
- 1 cup freshly squeezed lime juice
- 1 cup freshly squeezed orange juice
- 1/2 small red onion, sliced
- 3 sprigs fresh cilantro, chopped
- 1 scallion, sliced
- 2 teaspoons ketchup
- Kosher salt
- 2 cups distilled white vinegar
- 1/4 cup salt
- 1/4 cup sugar
- 1 jalapeño, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
Instructions
- Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
- Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.
- Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
446 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
60 g |
| Dietary Fiber |
4 g |
| Sugar |
41 g |
| Protein |
38 g |
| Cholesterol |
429 mg |
| Sodium |
1892 mg |
| Serving Size |
1 of 2 servings |
| Calories |
446 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
60 g |
| Dietary Fiber |
4 g |
| Sugar |
41 g |
| Protein |
38 g |
| Cholesterol |
429 mg |
| Sodium |
1892 mg |