I do usually add some Old Bay, or some Creole or Cajun seasoning, depending on what I’m using the shrimp for. Never added any vinegar to the cooking liquid though. A little dry vermouth or some white wine, maybe. What does the vinegar add? Wine vinegar? Cider vinegar? Balsamic? I’m curious to try it!
I do marinate my cooked shrimp in the pickling liquid from a jar of pickled jalapeños, along with a bunch of cilantro, some of the jalapeños, lime juice, and, if the occasion merits, a couple tablespoons of tequila. When I make this, though, I have to undercook the shrimp, as the pickling liquid and lime juice (and tequila) “cook” the shrimp like ceviche, and they can get chewy and dry.[/QUOTE]
IMO, it enhances the sweetness of the shrimp, lobster and crab. I use either white or cider. You do not have to cook the shrimp at all with the acid your using. The vermouth or wine would be an ingredient I would use in a court bouillon, but I wouldn't add any of those spices to it. Bay leaf, whole black pepper corns, the wine, water and a little salt.