Shrimp smorrebrod - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| ½ | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Black peppercorns |
| ¾ | pounds | Uncooked small shrimp |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Chopped fixsh dill |
| 2 | tablespoons | Drained horseradish |
| 1 | teaspoon | Grated lemon peel |
| Butter, room temperature | ||
| 4 | Slices white bread, crusts trimmed | |
| 4 | smalls | Butter lettuce leaves |
Directions
Bring first 4 ingredients to boil in large saucepan, stirring until sugar dissolves. Add shrimp; remove from heat. Let stand until shrimp are just cooked through, about 10 minutes. Drain shrimp and chill until cold. Peel and devein shrimp.
Mix mayonnaise, dill, horseradish and lemon peel in small bowl.
Season with salt and pepper.
Butter 1 side of each bread slice. Spread some mayonnaise mixture over. Top each slice with lettuce leaf. Arrange shrimp atop lettuce.
Spoon additional mayonnaise mixture over shrimp.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>