Pickled Shrimp Appetizer
|Large shrimp||3 Pound|
|Water||6 Cup (96 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|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|
|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.