Ingredients
8
8 servings
- •2 quarts water
- •¼ cup coarse salt
- •⅓ 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
- •¼ teaspoon salt
- •¼ teaspoon pepper
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 183
- Carbohydrate: 10g
- Fat: 5g
- Protein: 23g
- Sugar: 8g
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