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Hosted By
Mary & Randy |
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1 large green bell pepper |
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1 large yellow bell pepper |
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3 tablespoons capersr drained |
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1/2 cup apple cider vinegar |
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2 tablespoons Tabasco sauce |
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2 tablespoons Torcestershire sauce |
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Marinating time 8 to 48 hours. Preheat oven to 45O degree's
For Shrimp, bring a large pan of water to a gentle boil. Peel and devein shrimp.
]mmerse shrimp in boiling water just until opaque throughout, about 2 minutes. Do
not overcook or shrimp will become tough. Drain and run immediately under cold
water. When completely cool, drain on paper towels.
For Peppers, cut each pepper in half lengthwise and remove seeds. Flatten each
half with palm of hand. Place peppers, skin side up, in a single layer on a baking sheet.
Brush with olive oil. Roast peppers until skins blister and char all over, about 15
minutes. Remove from oven and place peppers in a plastic bag to steam for 10 minutes.
Scrape off skin and cut peppers into thin strips.
In a large bowl, combine shrimp, roasted peppers, onions and capers. Combine all
marinade ingredients in a small bowl and mix well. Pour marinade over shrimp mixture
and stir to coat evenly. Marinate, refrigerated, at least 8 hours or up to 2 days. Stir
often during marinating. Serue with toasted baguette slices. |
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