CAROLYN ’S DILLED SHRIMP (for four)
For the shrimp boil:
1-1/2 pounds jumbo shrimp, peeled, deveined and shells reserved
1 teaspoon salt
1 cup dry white wine
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon dill seeds
For the dill marinade:
2 teaspoons grated onion
1 scant teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
8 tablespoons extra-virgin olive oil
¼ tablespoon lemon juice
¼ cup fresh dill, or 2 teaspoons dried dill weed
- Boil the shrimp. Bring 3 cups of water to a boil with salt and the shrimp shells. Simmer for 20 minutes and drain into a medium bowl, reserving the shrimp broth and discarding the shells. Return the shrimp broth to the pot and bring back to a boil. Add wine, peppercorns, coriander and dill seeds. When liquid returns to a boil add the shrimp, cover and turn off the heat. Allow shrimp to steep for 5 to 6 minutes, until they are pink, curled and just cooked through. Drain shrimp, rinse and set aside.
- Make the marinade. Grate the onion into a bowl and mix with salt, pepper, and mustard. Moisten this paste with wine vinegar. Then, with a wire whisk or fork, gradually beat in the oil. Continue to beat until dressing reaches the consistency of a light mayonnaise.
- Stir in lemon juice and add dill. Pour sauce over shrimp, cool completely, uncovered, then chill, covered, and marinate 8 to 24 hours before serving.