Shrimp Smorrebrod Food

SHRIMP SMORREBROD

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

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.

SHRIMP SMORREBROD WITH HORSERADISH CREAM

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.