Dilled Shrimp

Bring shrimp to a short boil in water with a lemon and couple of bay leaves, 12 oz. beer, and a quarter cup of vinegar to a gallon. No need for salt.

Drain, cool, and peel; devein if you’re squeamish or just fastidious. Toss in one part mayonnaise to one part sour cream with fresh dill, horseradish (a hint!), and minced capers. Throw in a little white pepper for a bit of bite.

Serve over leaf greens with onion, toasted rye, pickled eggs, and sliced cucumbers. Beets are nice. Garnish with sour citrus.

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