Camarones Estilo Barbachano Ponce

Pickled Shrimp

Preparation info
  • 6 to 10

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 pounds raw shrimp
  • 1 carrot, scraped and cut into thin strips
  • 1 celery rib wit

Method

  1. Using a pair of kitchen shears, cut the shell of each shrimp along the back. Remove the shell and rinse the shrimp under water to remove the black vein along back.

  2. Put enough water to cover the shrimp in a saucepan and add the carrot, celery, bay leaf, hot pepper, peppercorns and salt. Bring to a boil and simmer for ten minutes.

  3. Add