VINEGAR SHRIMP RECIPES

Steps:

• Peel and devein shrimp, saving the shells.
• Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
• Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
• Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
• Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.

Steps:

• ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
• Start cooking shrimp.
• The water may never come to a boil.
• But constantly stir srhrimp.
• Don't worry about the water boiling or time, it does not matter!
• When you see 1 or 2 shrimp float!
• drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
• Drain well and chill 1 hour before serving!
• If eating hot serve right after cooking.
• If you follow this method you will only serve the best.
• I have been following my recipe for over 20 years and it is fool proof.
• I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
• TRUST ME!