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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.)
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