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Pickled Shrimp


1 1/2 lbs unpeeled shrimp
2 cups water
1/4 cup rice wine vinegar
1 Tbs chopped lemon zest
1 tsp grated fresh ginger
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp whole black peppercorns
2 to 3 scallions, green and white parts, chopped
2 to 3 cloves garlic, chopped
1 whole star anise (optional)
Salt and freshly ground pepper to taste

Combine all ingredients in a covered saucepan, adding more water if necessary to barely cover the shrimp, and bring to a boil over moderate heat. Remove from the heat as soon as the pot boils and allow to cool covered for 10 minutes. Transfer to a bowl and refrigerate covered for 4 to 24 hours. Serve chilled.

Yield: 4 to 6 Servings

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