Adding vinegar to the water used to cook shrimp enhances flavor without adding the distinctive acidic taste of vinegar. You can typically add a small amount of vinegar to any recipe that requires you to boil shrimp in water. For recipes that require a different cooking method, such as sauteing, broiling or grilling, tossing the shrimp lightly with vinegar before cooking can provide similar results. In recipes that combine many ingredients, such as a cream-based pasta dish, you may lose the subtle flavor enhancement of vinegar.
Bring a large pot of water to a boil.
Wash the shrimp before adding them to the boiling water. You can peel and devein the shrimp at this point, or wait until after you cook them.
Add between 1 tsp. and 1 tbsp. of white or red wine vinegar to the pot of boiling water.
Dump shrimp into the pot.
Cook until done, which should take about one minute after the water returns to a boil. The shrimp will be pink and white when cooked.
Drain the shrimp in a colander.
Peel and devein shrimp if you did not do that before cooking.
Serve warm, room temperature or chilled.