Katra wrote:

> In article >,
> (SportKite1) wrote:
> > 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.

I just have to add a little hot chiles somewhere. Some minced jalepenyo, & might use a
teeny sprinkle of cilantro. Red jalepenyos would keep their color better if added to
the hot vinegar. An interesting addition instead of cloves might be a juniper berry.
Edrena