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Pickled Shrimp Appetizer

Western.Chefs's picture
  Large shrimp 3 Pound
  Water 6 Cup (96 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Peppercorns 1⁄4 Teaspoon
  Bay leaf 1
  Salt To Taste
  Salad oil 1 Cup (16 tbs)
  Lemon juice 2⁄3 Cup (10.67 tbs)
  White vinegar 1⁄2 Cup (8 tbs)
  Mixed pickling spice 3 Tablespoon, tied in a cheesecloth bag
  Sugar 2 Teaspoon
  Fresh dill 1 Teaspoon

1. Shell and devein shrimp; if you like, leave tail part of shell on.
2. In 4-quart saucepan over high heat, heat water, sherry, peppercorns, bay leaf, and 2 tea spoons salt to boiling. Add shrimp; heat to boiling. Shrimp should be done when water returns to boiling or cook 1 minute longer, until they are tender and turn pink. Drain.
3. In large bowl, stir salad oil, lemon juice, vinegar, pickling spice, sugar, 2 sprigs dill, and 4 teaspoons salt. Add shrimp and toss well to coat with marinade. Cover and marinate shrimp in the refrigerator overnight, tossing occasionally.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3671 Calories from Fat 2189

% Daily Value*

Total Fat 247 g380.3%

Saturated Fat 14.8 g74.2%

Trans Fat 3.9 g

Cholesterol 2068.3 mg689.4%

Sodium 2802.1 mg116.8%

Total Carbohydrates 69 g23%

Dietary Fiber 13.1 g52.3%

Sugars 13.9 g

Protein 277 g554.6%

Vitamin A 58.6% Vitamin C 177.9%

Calcium 73.8% Iron 186.7%

*Based on a 2000 Calorie diet


Pickled Shrimp Appetizer Recipe