Pickled Shrimp Appetizer Recipe
Ingredients
| Large shrimp | 3 Pound | |
| Water | 6 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Peppercorns | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Salad oil | 1 Cup (16 tbs) | |
| Lemon juice | 2/3 Cup (16 tbs) | |
| White vinegar | 1/2 Cup (16 tbs) | |
| 3 tablespoons mixed pickling spice, tied in cheesecloth bag | ||
| Sugar | 2 Teaspoon | |
| Fresh dill | ||
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.
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.
Chef
