In article >,
(SportKite1) wrote:

> >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


I think I'd substitute dill for the tarragon,
but that's just me. ;-)

K.

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