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Categories:
water kosher salt lemon peppercorns red pepper shrimp cider vinegar water whole coriander bay leaves garlic sugar red pepper lemon thyme
Viewed: 47 - Published at: 5 years agoIngredients
- 4 quarts water
- 1 tablespoon kosher salt
- 1 lemon, juiced
- 1 teaspoon whole peppercorns
- Pinch red pepper flakes
- 2 pounds large shrimp, shelled and de-veined
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 teaspoon whole coriander
- 2 bay leaves
- 3 whole garlic cloves
- 1/4 cup sugar
- 1 teaspoon crushed red pepper
- 1 lemon, zested
- 1 tablespoon fresh thyme
Method
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp.
- Drain and place in heat proof bowl.
- Bring marinade ingredients to a boil and pour over shrimp.
- Allow to cool and refrigerate.
- Can be kept refrigerated for up to 2 weeks.
