Many people have told me, “These are simply the best shrimp I have ever tasted.” I don’t disagree. I tend to like medium-sized shrimp much better than the jumbos as they have much more flavor. This is the ultimate do-ahead dish, as longer marinating can only help the flavors meld better. They are excellent as a passed hors d’oeuvre, a main course at lunch, a first course at dinner, or on a buffet at any time of the day.
YIELD: 50 to 60 shrimp, or 6 to 8 servings as a first or main course
1 cup vegetable oil
¼ cup apple cider vinegar
1 cup diced onions
2 teaspoons salt
¾ teaspoon white pepper
2 ¼ teaspoons dried dill
2 ½ pounds Poached shrimp (recipe follows) Note: If you intend to later grill these shrimp, do not poach them beforehand.
In a large mixing bowl, stir the oil, vinegar, onion, salt, pepper and dill together. Add the shrimp and refrigerate them overnight. Drain the shrimp in a colander before serving them cold, but keep the extra dressing as you may want more later.
For Grilling, marinate in the same fashion but use raw shrimp instead of cooked shrimp. After marinating shrimp, grill them and serve hot.
2 tablespoons salted butter
2 pounds medium shrimp, heads removed, peeled, and deveined
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons vermouth or white wine
In a heavy skillet over a medium heat, melt the butter.
Place the shrimp in a medium sized mixing bowl, and add the salt and pepper.
Toss the shrimp thoroughly so that they get fully seasoned.
When the foaming in the pan has subsided, add the shrimp, and then the vermouth or white wine. Let them cook for approximately three to four minutes until they are just pink, and cooked through, but not at all too firm or rubbery.
Drain them in a colander, and reserve the poaching liquid to use in the final recipe or sauce.