| 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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