Pickled Shrimp With Peppercorns Recipe

Pickled Shrimp With Peppercorns Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
12 cup: Water,
5: Bay leaves,
1 tbsp: Coarse salt,
1 1/2 tsp: Whole black peppercorns,
40: Uncooked medium shrimp, peeled and deveined, tails intact
1 cup: Champagne vinegar* or white wine vinegar,
1 small: Red onion, halved and thinly sliced
3: Garlic cloves, crushed
2 small: Dried red chilies,
1 1/2 tsp: Yellow mustard seeds,
1 1/2 tsp: Whole black peppercorns,
1 1/2 tsp: Whole white peppercorns,
1 1/2 tsp: Whole pink peppercorns*,
1 1/2 tsp: Dill seeds,
2: Bay leaves,
6: Whole allspice berries,
2: Whole cloves,

Directions:

Boil 12 cups water, 5 bay leaves, salt and 1 1/2 tsp. black
peppercorns in large pot 10 minutes. Add shrimp and cook until just
pink, about 1 1/2 minutes. Drain. Transfer to large bowl.

Boil vinegar and all remaining ingredients in large saucepan 5
minutes. Cool 15 minutes, then pour over shrimp. Cover and
refrigerate 4 hours.

Drain shrimp well, discarding onion, garlic, chilies and spices. (Can
be prepared 6 hours ahead. Cover shrimp with damp paper towel and
refrigerate.) * Available at specialty food stores. Yield: 8 servings
Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit Nov. 88


Source from luhu.jp