Source: Harleian MS. 4016, ab. 1450 A.D (from Two Fifteenth-Century Cookery-Books)
Shrympes. : Take Shrympes, and seth hem in water and a litull salt, and lete hem boile ones or a litull more. And serue hem forthe colde; And no maner sauce but vinegre.
Shrimps. Take Shrimps and seethe them in water and a little salt, and let them boil once or a little more. And serve them forth cold; And no manner sauce but vinegar.
1 pound shrimp
2 Tbsp. salt
1 gallon water
2 Tbsp. Red Wine Vinegar
Put water and salt into a large pot and bring to a boil. Meanwhile, clean and de-vein the shrimp. Add shrimp to boiling water and cook until the shrimp turns pink and opaque (3-5 minutes). Drain shrimp and let cool completely. Toss with vinegar and serve.
Pre-cooked frozen shrimp is cooked with salt. This convenience makes this dish an excellent choice as a grab and go from a store to bring to a potluck and highly convenient for serving at feasts.
Austin, Thomas, comp. Two Fifteenth-Century Cookery-Books. N.p.: Early English Text Society, 1888. Google Books. Web. 21 June 2012. <http://books.google.com/books?id=t0Te8MaCmpoC>
Friedman, David D., ed. A Collection of Medieval and Renaissance Cookbooks. S.l.: S.n., 1991. Print.compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena
Renfrow, Cindy. Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with More than 100 Recipes Adapted for Modern Cookery. Unionville, NY: Royal Fireworks, 1997. Print.