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| Dilled Shrimp (Rejer) |
"You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!"
Ingredients :
- 2 quarts water
- 1/4 cup coarse salt
- 1/3 cup white sugar
- 5 sprigs dill
- 2 pounds medium shrimp, with shells
- 2 tablespoons vegetable oil
- 1 tablespoon white wine vinegar
- 1 tablespoon minced dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 8H50M |
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- Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Notes :
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