Cooking Light’s August issue had a recipe for Pickapeppa Chicken and Mango Kebabs (that I plan on making soon) that required me to buy a bottle of Pickapeppa sauce. I had never heard of this sauce before and I was intrigued. It’s a Caribbean condiment referred to as “Jamaican ketchup” that is basically a sweeter A1 sauce, made with tomatoes, onions, mangoes, peppers, and other spices.
I thought this sauce sounded like it would be great on shrimp, so I decided to incorporate it into another Cooking Light recipe from the same issue: Gazpacho with Shrimp.
Ingredients:
- 1 (10-ounce) container grape tomatoes, divided
- 1 1/2 cups sliced English cucumber, divided
- 1 cup diced red bell pepper, divided (about 2 peppers)
- 3/4 cup diced Vidalia or other sweet onion, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 garlic cloves
- 1 (28-ounce) can San Marzano tomatoes, drained
- The juice of one lemon
- 1 garlic clove, minced
- ¼ cup pickapeppa sauce
- 20 medium shrimp, peeled and deveined (about 8 ounces)
Begin by adding the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, ¼ teaspoon black pepper, 1/8 teaspoon salt, and ¼ cup pickapeppa sauce to a small bowl. Mix to combine.
Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
Quarter 8 grape tomatoes. I ended up having some fun cherry tomatoes leftover from another recipe I made (Ravioli with Fresh Tomato Sauce) so I used some of those to bring some extra color to the garnish. Combine the quartered tomatoes, ¼ cup thinly sliced (and halved) cucumber pieces, ¼ cup diced red bell pepper, and ¼ cup diced onion in a small bowl. Set aside.
Add the remaining grape tomatoes, 1 ¼ cups cucumber, ¾ cup bell pepper, ½ cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor. (You don’t have to cut the cucumber, pepper, onion, and garlic as nicely as you did for the garnish. Just roughly chop them.)
Pulse until desired consistency. I prefer mine pretty chunky, but you can make it as smooth as you’d like. Refrigerate for 25 minutes.
When ready to serve, heat a grill pan over medium-high heat. Remove the shrimp from the pickapeppa mixture and add to the grill pan. Grill for 1-2 minutes on each side or until done.
Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.
I loved using grape tomatoes instead of larger tomatoes because there is no need to remove the skin! This gazpacho is really refreshing and tasty and is perfect for a hot summer night. This recipe is really quick to make (even with the 25 minutes to chill the gazpacho) so it’s great for a weeknight too!
The garnish was really pretty, especially if you can find different colored tomatoes. The shrimp were absolutely fantastic. I could eat 10 of them in one sitting!
You can also make the gazpacho and shrimp ahead of time, just keep the shrimp, gazpacho, and garnish in separate containers and assemble when ready to eat. The shrimp would be just as delicious chilled.
- 1 (10-ounce) container grape tomatoes, divided
- 1 1/2 cups sliced English cucumber, divided
- 1 cup diced red bell pepper, divided (about 2 peppers)
- 3/4 cup diced Vidalia or other sweet onion, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 garlic cloves
- 1 (28-ounce) can San Marzano tomatoes, drained
- The juice of one lemon
- 1 garlic clove, minced
- ¼ cup pickapeppa sauce
- 20 medium shrimp, peeled and deveined (about 8 ounces)
- Begin by adding the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, ¼ teaspoon black pepper, 1/8 teaspoon salt, and ¼ cup pickapeppa sauce to a small bowl. Mix to combine.
- Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
- Quarter 8 grape tomatoes.
- Combine the quartered tomatoes, ¼ cup thinly sliced (and halved) cucumber pieces, ¼ cup diced red bell pepper, and ¼ cup diced onion in a small bowl. Set aside.
- Add the remaining grape tomatoes, 1 ¼ cups cucumber, ¾ cup bell pepper, ½ cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor. (You don’t have to cut the cucumber, pepper, onion, and garlic as nicely as you did for the garnish. Just roughly chop them.)
- Pulse until desired consistency. I prefer mine pretty chunky, but you can make it as smooth as you’d like. Refrigerate for 25 minutes.
- When ready to serve, heat a grill pan over medium-high heat. Remove the shrimp from the pickapeppa mixture and add to the grill pan. Grill for 1-2 minutes on each side or until done.
- Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.
Love this recipe! I was just wondering how much it made or how many people it was able to feed. I love alone and always have to scale down recipes I want to try. Thank you!
Ashley, the recipe makes enough for 4. The gazpacho should last a few days in the fridge though!
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