Title: Pickled Shrimp with Peppercorns
Categories: Seafood
Yield: 8 Servings

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

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"
on Feb 20, 1998