Open-face Scandinavian Maine Shrimp Sandwich
Serves 2
3/4 lb. peeled and cooked Maine Shrimp
mayonnaise
a coarsely chopped hard cooked egg
1 T fresh dill (chopped)
thinly sliced bread (rye is particularly good)
Boil shrimp in lightly salted water for about 2 minutes or until shrimp is barely opaque in the center. Chill shrimp in colander under cold water with ice (this stops the cooking and ensures a tender, moist shrimp). Spread a thin layer of mayo over rye bread (or cocktail rye, for appetizer). Cover lightly with chopped hard-boiled egg. Arrange shrimp on top and sprinkle with chopped dill.
Ilsa & Stig say, “Smaktgod!”
[…] and amazing ways to prepare them. Our original Maine Shrimp recipe handout has some great recipes: Open face Scandanavian sandwich with hard boiled egg and fresh dill on rye, stir-fried with herbs and sun dried tomatoes over […]