Ingredients
- 375 gr shrimp
- 350 ml chicken bouillon
- 120 ml vinegar (red)
- 10 ml dry mustard
- 5 ml sauce (hot)
- 1 gr thyme
- 1 slice onion
Combine all ingredients in a saucepan. Bring to a boil; Reduce heat and simmer till shrimp turns pink. Remove and allow to cool then chill. Drain off liquids. Serve with lemon slices and parsley.
