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My review
Dilled Shrimp (Rejer)
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!"
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Ingredients
8 h 50 m servings 183 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 183 calories; 5.4 g fat; 9.5 g carbohydrates; 23.1 g protein; 173 mg cholesterol; 2889 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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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!
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.
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...