Ingredients Jump to Instructions ↓

  1. 2 quarts water

  2. 1/4 cup coarse salt

  3. 1/3 cup white sugar

  4. 5 sprigs dill

  5. 2 pounds medium shrimp, with shells

  6. 2 tablespoons vegetable oil

  7. 1 tablespoon white wine vinegar

  8. 1 tablespoon minced dill

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.


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