Pickled Shrimp With Peppercorns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 8 | Servings | |
INGREDIENTS
| 12 | c | Water |
| 5 | Bay leaves | |
| 1 | T | Coarse salt |
| 1 1/2 | t | Whole black peppercorns |
| 40 | Uncooked medium shrimp | |
| peeled and deveined | ||
| tails | ||
| intact | ||
| 1 | c | Champagne vinegar* or white |
| wine vinegar | ||
| 1 | Red onion, halved and thinly | |
| sliced | ||
| 3 | Garlic cloves, crushed | |
| 2 | Dried red chilies | |
| 1 1/2 | t | Yellow mustard seeds |
| 1 1/2 | t | Whole white peppercorns |
| 1 1/2 | t | Whole pink peppercorns* |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 5.7mg
Sodium: 909.1mg
Potassium: 28.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g