Recipe - Pickled Shrimp With Peppercorns

12 cup Water
5 Bay leaves
1 tablespoon Coarse salt
1 One half 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
cut or sliced up
3 Garlic cloves, crushed
2 small Dried red chilies
1 One half teaspoon Yellow mustard seeds
1 One half teaspoon Whole black peppercorns
1 One half teaspoon Whole white peppercorns
1 One half teaspoon Whole pink peppercorns*
1 One half teaspoon Dill seeds
2 Bay leaves
6 Whole allspice berries
2 Whole cloves

Boil 12 cups water, 5 bay leaves, salt and 1 One half 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 20, 1998