Like tossing into a salad, putting in a tea sandwich with cucumbers, as a retro shrimp cocktail appetizer, or to serve as an appetizer with toothpicks and a favorite sauce or dip 🙂

The recipe and accompanying photo is from the LA Times in May of 2000 and was attributed to the late Chef Michael Roberts. The recipe has definitely stood the test of time; these shrimp are delicious!

Crimped Shrimp

INGREDIENTS

• 3 cups water
• 1 cup white wine
• ¼ cup rice or malt vinegar
• ½ onion, roughly diced
• 1 carrot, roughly diced
• 1 stalk celery, roughly diced
• 6 black peppercorns
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 2 pounds large shrimp (there are 16-24 to a pound), peeled but tails left on

DIRECTIONS

1. Bring water, wine, vinegar, onion, carrot, celery, peppercorns, thyme, bay leaves and salt to boil in medium pot, covered.
2. Reduce heat and simmer 5 minutes.
3. Add shrimp, cover again and simmer 1 minute.
4. Remove from heat and steep, covered, for 4 more minutes.
5. Remove shrimp from liquid and chill well, at least for 2 hours, before serving.

Enjoy! Thanks for stopping by!