Pickled Shrimp

Name: Pickled Shrimp
Ingredients: 2 quarts water; 1 (8-ounce) package shrimp and crab boil; 2 pounds medium shrimp; 2 cups water; 1 cup tarragon vinegar; 2 tablespoons olive oil; 2 small red pepper pods; 1 small carrot, scraped and cut into thin strips; 3 cloves garlic; Rind of 1 lemon; 1 bay leaf; 1 teaspoon whole cloves; 1/2 teaspoon peppercorns

13 ingredients

3 steps

Ingredients

2 quarts water
1 (8-ounce) package shrimp and crab boil
2 pounds medium shrimp
2 cups water
1 cup tarragon vinegar
2 tablespoons olive oil
2 small red pepper pods
1 small carrot, scraped and cut into thin strips
3 cloves garlic
Rind of 1 lemon
1 bay leaf
1 teaspoon whole cloves
1/2 teaspoon peppercorns

Directions

1

Combine water and shrimp and crab boil in a large stockpot; bring to a boil. Add shrimp and cook 3 minutes. (Do not boil.) Drain; peel and devein shrimp. Chill thoroughly.
2

Combine remaining ingredients in a medium saucepan. Bring mixture to a boil, and boil 5 minutes.
3

Place chilled shrimp in a 1- quart jar. Add hot spice mixture; seal jar. Shake well; let stand 12 hours at room temperature. Store in refrigerator. (This will keep 2 to 3 days.)