Lemon Dill Pickled Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large lemons
1 c. white vinegar
½ c. olive oil
2 T. capers in brine
1 tsp. celery seed
1 clove garlic
2 bay leaves
4-5 sprigs fresh dill
1 small fennel bulb, thinly sliced
2 lbs. raw shrimp, cleaned and tails off
sliced chives for garnish
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Directions: |
Directions:1. Juice 1 lemon and ½ of the other to render a ¼ c. of lemon juice. Slice remaining lemon into thin rounds.
2. Whisk juice, vinegar and oil in large bowl. Then whisk in capers and celery seed. Crush garlic and add to liquid along with bay leaves, dill, and a couple of sprigs of the feathery fronds from the fennel.
3. Boil a large pot of water. Add shrimp and cook for 3 minutes. Drain.
4. Using a large container (tupperware works as does pickling jars) place shrimp, sliced lemon and fennel on bottom. Stir to combine. Add liquid making sure shrimp is submerged. You may need to place a weight of some kind on top to keep the shrimp submerged in a bowl or tupperware. If so, make sure weight is wrapped tightly in plastic.
5. Chill at least overnight. Three days is better. Keeps in fridge about 2 weeks. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Hands on: 30 mins. Total: 2-3 days |
Personal
Notes: |
Personal
Notes: This "shrimp cocktail" is so good that it's worth it to plan ahead and make it for your parties and gatherings. It has a flavoring similar to ceviche. Last time I made this, I literally never served it as everone just ate it out of the fridge!
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