Dilled Shrimp
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Dilled Shrimp
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Category
Appetizers
With a boost of Fustini's Sicilian Lemon balsamic vinegar, this recipe is a bright add to an appetizer spread.
Ingredients
- 12 -14 large or jumbo shrimp, shell on, raw
- 2 quarts water
- 1 tablespoon salt
- 1 tablespoon sugar
- 5 sprigs of fresh dill, plus more for dressing
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1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 small shallot, minced
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2 tablespoons Fustini's 12 Year White balsamic
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1 tablespoon Fustini's Champagne vinegar
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salt and pepper
Directions
Combine the water, salt, sugar, dill and Fustini’s Sicilian Lemon balsamic vinegar in a large pot and bring to a rolling boil. Place the shrimp in the boiling water and cook for 2 to 3 minutes, or until fully cooked. Immediately remove the shrimp from the boiling water and shock in ice water to stop the cooking.
Peel the shrimp, place in a colander set over a bowl, cover with film wrap and then ice and refrigerate for 2 hours.
Place the shallot, Fustini’s 12 Year White and Fustini’s Champagne, salt and pepper and 2 tablespoons fresh dill in a container with tight fitting lid and shake to combine. Add Fustini’s SELECT olive oil and shake to emulsify.
- Pour the vinaigrette over the chilled shrimp and stir to combine thoroughly. Refrigerate shrimp overnight or at least 4 hours before serving.