Name: Pickled Shrimp with Peppercorns
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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	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

INSTRUCTIONS

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
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998

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