>From: "kilikini"

>Pickled shrimp, interesting! After you decided on a recipe, will you please
>let us know how it turned out? I'm curious. Sounds like something my
>husband would like.
>
>kili

Here are two recipes I'm trying to decide between. Shrimp is very reasonable
right now - $4.99 lb for both white and pink - so I thought it would be a good
"make-ahead" contribution to Thanksgiving.

Fox Hill Pickled Shrimp Recipe

1 pound shrimp
1 cup white vinegar
1/4 cup water
2 to 3 sprigs French tarragon
3 cloves
2 bay leaves
2 cloves garlic or 2 3-inch sprigs of garlic greens
10 to 12 black peppercorns
3 to 4 peeled shallots or 1 small onion

Boil shrimp quickly in two quarts of water until they just begin to turn pink.
Cool, shell, devein. Set aside.

In a saucepan, combine and bring to a fast boil the remaining ingredients.

Place shrimp in a glass jar and pour hot marinade over them. Cover securely and
shake to distribute herbs evenly.

Refrigerate 24 to 48 hours. Drain.

Serve with toothpicks on a bed of watercress.

Makes about six appetizer servings.


Second Recipe -
http://www.goodcooking.com/gest_rec/pkshrigr.htm

Ellen