Pickled Shrimp Appetizer Recipe
Ingredients
3 pounds large shrimp
6 cups water
1/4 cup dry sherry
1/4 teaspoon peppercorns
1 bay leaf
Salt
1 cup salad oil
2/3 cup lemon juice
1/2 cup white vinegar
3 tablespoons mixed pickling spice, tied in cheesecloth bag
2 teaspoons sugar
Fresh dill
Crushed ice (optional)
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.
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