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Pickled Shrimp Appetizer

Western.Chefs's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Shrimp

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