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)