Cooking Classics
The Technique
Lemon-Dill Pickled Shrimp
One of the most crowd pleasing recipes to serve guests when entertaining is Lemon-Dill Pickled Shrimp. It’s appropriate for almost any gathering from midday on into the evening pairing well with Pecan Chicken Salad, Pimiento Cheese Tea Sandwiches, Olive-Gorgonzola Truffles, Jalapeño-Cheddar Ham Biscuits, Spinach-Bacon Roasted Potato Salad, Roasted Beet & Carrot Salad With Lentils & Lemon-Ricotta Artichoke Dip. The recipe can be prepared in advance making it an effortless item to add to the menu. Once marinated, just a simple transfer to pretty platter accompanied with a linen & an heirloom silver spoon makes this dish party ready. Look to The Essential Spring Entertaining Party Primer for pointers on How To Polish Silver to have coveted pieces gleam. Learn how to make a southern classic guests will love.
Lemon-Dill Pickled Shrimp
makes 8 servings
Anticipate approximately five shrimp per person when served with three or four additional canapé & appetizer offerings.
1 1/2 lbs {26/30-count} wild American shrimp
1/2 large sweet onion, thinly sliced
3 garlic cloves, chopped
3/4 tsp celery salt
1/2 tsp black peppercorns
1/2 tsp crushed red pepper flakes
1 cup vegetable oil
1/2 cup fresh lemon juice
1 Tbsp chopped fresh dill
1 tsp sugar
1 lemon thinly sliced
Peel & devein the shrimp. Meanwhile, bring a 2-quart saucepan filled halfway up the sides with water to a boil over Medium-High heat. Add the shrimp & cook 1 to 1 1/2 minutes or until pink. Drain. Run the shrimp under cool water & plunge in a bowl of ice water to stop the cooking process. Drain. Place half of the shrimp, onions & garlic in a 2-quart dish. Sprinkle with half of the celery salt, peppercorns & red pepper flakes. Repeat the layers. Whisk together the oil, the lemon juice, the dill & the sugar. Pour over the shrimp mixture. Cover & chill 8 to 24 hours. Stir the mixture a few times to distribute the flavor evenly over the ingredients. Layer the shrimp mixture with the lemon slices on a platter or in a serving bowl. Sprinkle with additional salt & pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon-Dill Pickled Shrimp
Lemon-Dill Pickled Shrimp is a southern favorite indeed. Fresh dill makes this version particularly tasty. I prefer to add an extra bit over the top just before serving as the bright color looks great & gives it an added boost of flavor.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Shrimp
When purchasing shrimp, the count is a range of how many to expect per pound. They will need to be peeled & deveined. Remove the shells leaving the tails intact. Cut a small slit down the back of the shrimp. Use the tip of the paring knife to remove the vein. Rinse under cool water.
1a
Bring a 2-quart saucepan filled halfway up the sides with water to a boil over Medium-High heat. Add the shrimp & cook 1 to 1 1/2 minutes or until pink. Drain. Run the shrimp under cool water & plunge in a bowl of ice water to stop the cooking process.
1b
Once the shrimp has cooled, drain it well in a colander.
No. 2
The Marinating
Allowing the shrimp to marinate an extended amount of time imparts bold flavor to the shrimp. A few pantry staples & fresh ingredients work together flawlessly to make this dish quick to make & delicious as well.
2a
Place half of the shrimp, onions & garlic in a 2-quart dish. Sprinkle with half of the celery salt, peppercorns & red pepper flakes. Repeat the layers.
2b
Whisk together the oil, the lemon juice, the dill & the sugar. Pour over the shrimp mixture. Cover & chill 8 to 24 hours. Stir the mixture a few times to distribute the flavor evenly over the ingredients.
No. 3
The Lemon-Dill Pickled Shrimp
Layer the shrimp mixture with the lemon slices on a platter or in a serving bowl. Sprinkle with additional salt & pepper. The recipe can easily be doubled as it’s sure to go quickly. When planning menus & selecting a collection of desserts to accompany with the shrimp for spring gatherings, use the lemon as a cue. Strawberry-Lemon Pavlova with Classic Lemon Curd, Strawberry Shortcake & Lemon Shortbread would all make lovely options.
The Tune
“Dig It” Doris Day & Les Brown
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