Pickled shrimp with peppercorns
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Water |
| 5 | Bay leaves | |
| 1 | tablespoon | Coarse salt |
| 1½ | teaspoon | 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 | smalls | Dried red chilies |
| 1½ | teaspoon | Yellow mustard seeds |
| 1½ | teaspoon | Whole black peppercorns |
| 1½ | teaspoon | Whole white peppercorns |
| 1½ | teaspoon | Whole pink peppercorns* |
| 1½ | teaspoon | Dill seeds |
| 2 | Bay leaves | |
| 6 | Whole allspice berries | |
| 2 | Whole cloves | |
Directions
Boil 12 cups water, 5 bay leaves, salt and 1½ tsp. black peppercorns in large pot 10 minutes. Add shrimp and cook until just pink, about 1 ½ 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@... Source: Bon Appetit Nov. 88