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

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1. 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.

2. 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.

3. 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.