Pickled Shrimp Recipe - Low Carb & Healthy
- 6 cups (1.4 L) water
- cup (60 ml) dry sherry
- teaspoon peppercorns
- 1 bay leaf
- 6 teaspoons (36 g) salt, divided
- 3 pounds (1.4 kg) raw shrimp, shelled and deveined
- 1 cup (240 ml) oil
- cup (160 ml) lemon juice
- cup (120 ml) white vinegar
- 3 tablespoons (20 g) mixed pickling spice
- 2 teaspoons Splenda
- 2 sprigs fresh dill, coarsely chopped
In a large saucepan over high heat, bring the water, sherry, peppercorns, bay leaf, and 2 teaspoons (12 g) of salt to a boil.
Add the shrimp and bring back to a boil.
Cook 1 minute longer and drain.
In a large bowl, combine the oil, lemon juice, vinegar, pickling spice, Splenda, dill, and the remaining 4 teaspoons (24 g) of salt.
Add the shrimp and toss with this pickling mixture.
Cover the bowl and chill it and the platter you will serve the shrimp on in the refrigerator overnight.
To serve, drain off and discard the marinade and arrange the shrimp on the platter.
Garnish with additional dill, if desired.
This is enough for a party of a few dozen people, but the carb
Each with less than 1 gram of carbohydrates, a trace of fiber, and 12 grams of protein.