Dilled Rejer or Danish Dilled Shrimp

Dilled Rejer or Danish Dilled Shrimp

Once a friend on mine, who was a born Danish but brought up in USA, told me at a party ... No Danish family meal is complete without endless platters of dilled shrimps. It is generally served on a red serving platter. This is the perfect Christmas dish that will have your guests happy and smiling. Children love to have pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it! . I tried and tested a lot of versions given to me by my friends Danish parents but this version of dilled shrimp is the easiest and tastiest. You can try this out on any week nights because it does not take elaborate preparations. Just remember to serve it with fresh Baguettes...

Preparation Time  :   15 minutes
Cooking Time       :   3 - 5 minutes (boiling shrimps)
Resting Rime        :   30 minutes (in fridge)
Freezing Time       :   Overnight in fridge
Difficulty               :   Very Easy
Serves                   :    8 - 10

Ingredients :　

• 2 Litres 300 mils Plain Water
• 1/4 cup Coarse Salt
• 1/3 cup White Sugar
• 5 sprigs Dill
• 1 Kilo medium Shrimp, with shells
• 2 tablespoons Vegetable Oil
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Minced Dill
• 1/4 teaspoon Salt or to taste
• 1/4 teaspoon Pepper or to taste

 

Method :

  1) Bring water to a boil in a large pot over high heat.

 

  2) Add salt, sugar, and dill sprigs; stir until sugar has dissolved.

 

  3) Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes.

 

  4) Strain the shrimp through a colander, discard dill sprigs.

 

  5) Cool the shrimps and chill until cold in the refrigerator, about 30 minutes.

 

  6) Once shrimp have cooled, peel and de-vein them; discard the shells. You can keep the tails, if you wish.

 

  7) In a clean medium sized bowl, whisk together oil, vinegar, minced dill, salt, and pepper, add in and toss the shrimp meat to coat.

 

  8) Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

 

  9) This dish is served cold. So you too can serve it cold with loads of warm salad and freshly roasted Baguettes.