-
-
My review
Dilled Shrimp (Rejer)
18
WOLSELEY
"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!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
8 h 50 m servings 183Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6Most helpful
Most positive
Least positive
Newest
5/2/2007
Served this as an appetizer last night for a dinner party and everyone raved about it! Fabulous, and very easy. I love any dish I can make ahead and just take out of the fridge to serve. I us...
1/13/2009
This is a great way to serve shrimp. Cooked exactly as stated but used dried dill instead of a fresh sprig. I also don't think the sugar is necessary. Yum!
2/4/2016
I made this dish (exactly as written) for New Years as a change of pace from the usual shrimp ring. My husband and daughters ate it all and my oldest said it is one of her favorite dishes that I...
12/24/2012
Just made this for a family Christmas gathering and everyone LOVED it! I used Key West Pink fresh frozen shrimp that I thawed and deveined prior to cooking but left the shells on to better retai...
1/10/2011
Great recipe! Have made it many times over the last couple of years.