Pickled Shrimp and Peppers

Appetizers

Serves 6

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

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

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.