Crimped Shrimp

• 3 cups water
• 1 cup white wine
• 14 cup rice vinegar
• 1 carrot, coarsely diced
• 12 onion, coarsely diced
• 1 celery rib, coarsely diced
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 2 bay leaves
• 6 peppercorns
• 24 raw jumbo shrimp, peeled with tails on
• seafood cocktail sauce

1. Bring everything but shrimp to a boil in a large saucepan or dutch oven, covered.
2. Reduce heat and simmer for 5 minutes.
3. Add the shrimp, cover again, and simmer for 1 minute.
4. Remove from heat and steep, covered, for 4 minutes.
5. Remove shrimp and chill well (at least 90 minutes).
6. Serve with cocktail sauce.
7. Note: you can freeze the poaching liquid to use again -- just strain it first.

water, white wine, rice vinegar, carrot, onion, celery, salt, thyme, bay leaves, peppercorns, jumbo shrimp, cocktail sauce

Taken from www.food.com/recipe/crimped-shrimp-176464 (may not work)