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Dilly Shrimp

Country.Chef's picture
  Dry sherry 1⁄4 Cup (4 tbs)
  Salt 3 Teaspoon
  Whole black peppercorns 1⁄4 Teaspoon
  Bay leaf 1
  Large shrimp 3 Pound, shelled and deveined, leaving tail part of shell on, if desired
  Fresh lemon juice 2⁄3 Cup (10.67 tbs) (About 4 Large Lemons)
  White distilled vinegar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Pickling spices 3 Tablespoon, tied in cheesecloth bag
  Sugar 2 Teaspoon
  Dill sprigs 2

1. In 4-quart saucepan, combine 6 cups water, sherry, 2 teaspoons salt, peppercorns, and bay leaf; heat to boiling over high heat. Add shrimp; heat to boiling. Shrimp should be opaque throughout when water returns to boil; if needed, cook about 1 minute longer. Drain.
2. In large bowl, combine lemon juice, vinegar, oil, pickling spices, sugar, dill, and remaining 1 teaspoon salt. Add shrimp and toss well to coat. Spoon into ziptight plastic bags, press out air, and seal. Refrigerate shrimp overnight to marinate, turning bags occasionally.
3. Remove shrimp from marinade and arrange in chilled bowl. Serve with cocktail picks.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2686 Calories from Fat 1219

% Daily Value*

Total Fat 138 g211.7%

Saturated Fat 19.9 g99.7%

Trans Fat 0 g

Cholesterol 2068.3 mg689.4%

Sodium 8264.7 mg344.4%

Total Carbohydrates 77 g25.8%

Dietary Fiber 10.7 g42.9%

Sugars 13.9 g

Protein 280 g560%

Vitamin A 61.9% Vitamin C 205.9%

Calcium 104.4% Iron 204.4%

*Based on a 2000 Calorie diet

Dilly Shrimp Recipe