Shrimp Smorrebrod Recipes
SHRIMP SMORREBROD WITH HORSERADISH CREAM
I've been working with a Danish cookbook, and I can tell you that Danish food is all about dairy products and seafood. Delicious and undeservedly overlooked. I think Danes consider smorrebrod the national dish of Denmark.
Provided by fluffernutter
Categories Danish
Time 11m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Shell the shrimp and set aside.
- Whip the cream until it holds soft peaks. Whisk in sour cream, horseradish and salt and pepper to taste.
- Pit and slice the avocadoes and drizzle with lemon juice.
- Spread the butter evenly on each slice of bread, going all the way to the edges. (Butter prevents the filling from making the bread soggy.) Arrange shrimp, avocado and onion over the bread, then top with a spoonful of horseradish sauce. Add a few capers.
Nutrition Facts : Calories 335.8, Fat 19.7, SaturatedFat 7.8, Cholesterol 136.6, Sodium 719.2, Carbohydrate 22.1, Fiber 5.5, Sugar 2.2, Protein 18.8
SHRIMP SMORREBROD
Categories Sandwich Milk/Cream Shellfish Quick & Easy Lunch Horseradish Shrimp Avocado Summer Sour Cream Capers Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 open-faced sandwiches, serving 4 as a light main course
Number Of Ingredients 11
Steps:
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.
- Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.
- Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.
- Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.
SMOTHERED SHRIMP
Steps:
- Heat oil in skillet. Lightly season shrimp with pepper, garlic powder, and salt and then dredge in the flour, shaking off any excess.
- Lightly fry until shrimp turn pink and curl, about 2 minutes per side. Remove from skillet and drain. Saute onions in the same pan until they begin to soften. Add a couple tablespoons of flour and whisk well to make a roux. Season with a little more salt, pepper, and garlic powder. Whisk in water, 1/4 cup at a time until desired consistency is reached. Add shrimp and simmer in gravy for 10 minutes. Serve over white rice.
SHRIMP AND SMOKED SALMON SMORREBROD WITH LEMON CUCUMBERS
My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
- Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
- Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.
SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
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