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

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