Marinated Shrimp in Lemon-Dill Sauce

Submitted by Toby Jermain

"I found the basis for this on the dill package and started playing from there."

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 10 appetizer servings

ingredients

• 2 lbs large shrimp, unpeeled
• 2 quarts ice water, with
• 2 tablespoons kosher salt, dissolved in it
• 1 1⁄2 cups mayonnaise
• 1⁄2 cup low-fat sour cream or 1/2 cup drained nonfat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
• 1⁄3 cup fresh lemon juice
• 1⁄4 cup sugar, less to taste (start with 1-2 Tbsp, and adjust to taste)
• 1⁄2 teaspoon salt, to taste
• 1⁄2 teaspoon fresh ground black pepper, plus additional to taste
• 1 large red onions or 1 large other sweet onion, thinly sliced
• 1⁄3 cup chopped fresh dill, more to taste (0.1 oz)

directions

1. Rinse shrimp well, soak in cold salted water for 30 minutes.
2. Transfer salted water to a large saucepan, and bring to a full rolling boil over high heat.
3. Add shrimp, and cook for only 4-5 minutes, just until pink and firm.
4. Drain immediately, and cool under cold running water.
5. Peel and devein when cool enough to handle, and refrigerate until needed.
6. In a medium bowl, whisk together all remaining ingredients until well combined.
7. Taste, and adjust seasonings.
8. Stir in shrimp until well coated, and season to taste with salt and pepper.
9. Refrigerate overnight, stirring several times, and serve chilled with toothpicks.