Dilled Shrimp (Rejer) Recipe - Allrecipes.com
Dilled Shrimp (Rejer) Recipe
  • READY IN ABOUT 9 hrs

Dilled Shrimp (Rejer)

Recipe by  

"You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
  2. Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 8 hrs 50 mins
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Reviews More Reviews

May 04, 2007

Served this as an appetizer last night for a dinner party and everyone raved about it! Fabulous, and very easy. I love any dish I can make ahead and just take out of the fridge to serve. I used uncooked but peeled, deveined shrimp with tails on which made it even easier as I didn't have to peel the shrimp. I cut the salt in half and will probably use even less next time I make this. Also squeezed a bit of fresh lemon over the shrimp before serving. Thanks for this recipe - I'll definitely make it often!

 
Jan 14, 2009

This is a great way to serve shrimp. Cooked exactly as stated but used dried dill instead of a fresh sprig. I also don't think the sugar is necessary. Yum!

 

7 Ratings

Mar 24, 2010

Very nice but felt it needed more marinade especially dill.

 
Dec 24, 2012

Just made this for a family Christmas gathering and everyone LOVED it! I used Key West Pink fresh frozen shrimp that I thawed and deveined prior to cooking but left the shells on to better retain the flavor. Cooled then shelled and added to the marinade,to which I added more fresh dill than the recipe called for, probably about 1/2 cup minced and no, it wasn't too much. Very good, will be doing this many more times!

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 2889 mg
  • 116%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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