Go Back
Dill cooked shrimps

Crayfish-style Shrimp

All the flavour of traditionally cooked Swedish crayfish - this is perfect when you can't get the real deal. Choose the largest, raw shrimp that you can find.


  • ~2kg large frozen, raw Shrimps

For the stock140g Salt

  • 50 g Sugar
  • 3 litres Water
  • A large handful of fresh Dill

To serveToasted bread

  • Aioli
  • Cheese


  • Defrost the shrimps, and then start off by placing the salt, sugar, dill, and water into a large pan.
  • Bring the water to the boil, and allow to boil for about 10 minutes, before removing from the heat. Remove the dill from the water and discard.
  • Place the shrimps into the hot water and cover the pan. Return to the heat and bring to the boil once again before removing from the stove and allowing the water to cool.
  • Once cool, place the shrimps, still in the liquid, into the refrigerator and allow to rest there for at least 4 hours - preferably overnight - to allow the dill flavour to infuse.
  • When ready to serve, drain the shrimps, peel, and enjoy.


Don't forget - if you can get your hands on actual crayfish then that's even better! Cook them in the same way as the shrimps for the original, traditional meal.