Pickled shrimp with peppercorns
Yield: 8 Servings
Ingredients:
- 12 c Water
- 5 Bay leaves
- 1 tb Coarse salt
- 1 1/2 ts Whole black peppercorns
- 40 Uncooked medium shrimp -peeled and deveined tails -intact
- 1 c Champagne vinegar* or white -wine vinegar
- 1 sm Red onion halved and thinly -sliced
- 3 Garlic cloves crushed
- 2 sm Dried red chilies
- 1 1/2 ts Yellow mustard seeds
- 1 1/2 ts Whole black peppercorns
- 1 1/2 ts Whole white peppercorns
- 1 1/2 ts Whole pink peppercorns*
- 1 1/2 ts Dill seeds
- 2 Bay leaves
- 6 Whole allspice berries
- 2 Whole cloves Boil 12 cups water
- 5 bay leaves
Instructions:
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
