Spiced Shrimp

Ingredients

• 1 1/2 tsp. whole block peppers
• % tsp. whole cloves
• 2 qts. boiling water
• 1 cup vinegar
• 1/4 cup salt
• 1 1/2 lbs. shrimp, fresh or frozen
• 1 bunch celery tops
• 1 bunch parsley
• 1 1/2 tsp. crushed boy leaves
• 1 1/2 tsp. whole red peppers

Method

1. 1

   Wash shrimp but do not remove shells.

2. 2

   Tie celery, parsley, and spices in a piece of cheesecloth.

3. 3

   To the water, add vinegar, salt, and bag of seasonings.

4. 4

   Cover and simmer for 45 minutes.

5. 5

   Add shrimp, cover, and return to boiling point; simmer for 5 minutes.

6. 6

   Drain, peel, and remove sand veins from shrimp.

7. 7

   Serve with cocktail sauce.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 3. The excerpt below is the record exactly as published.

Spiced Shrimp 1 V2 tsp. whole block peppers % tsp. whole cloves 2 qts. boiling water 1 cup vinegar V4 cup salt 1 '/l lbs. shrimp, fresh or froien 1 bunch celery tops 1 bunch parsley 1 '/a tsp. crushed boy leaves 1 Vi tsp. allspice (whole) 1 Vi tsp. whole red peppers Wash shrimp but do not remove shells. Tie the celery, parsley, and spices in a piece of cheesecloth. To the water add vinegar, salt and bag of seasonings. Cover and simmer 45 minutes. Add shrimp, cover, and return to boiling point; simmer 5 minutes. Drain, peel, and remove sand veins from shrimp. Serve with a cocktail sauce. Serves 6. 10 French-Fried Shrimp l'/2 lbs. shrimp, fresh or frozen

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