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Danish shrimp salad

This traditional Danish shrimp salad is such a simple dish to make, and yet it is so delicious. The best shrimp are the tiny North Atlantic shrimp or Maine shrimp. Their delicate flavor doesn’t require much but a squeeze of lemon and a dollop of mayonnaise. If you can’t get small shrimp where you are, you can take larger ones and chop them up. Traditionally, they are served on top of the smørrebrød rye bread as an open-face sandwich, eaten with a fork and knife. You can easily replace the bread with a paleo version, or simply with some butter lettuce.

Print Recipe
Danish shrimp salad
Prep Time 30 minutes
Cook Time 2-3 minutes
Servings
Ingredients
  • 1 pound small North Atlantic shrimp peeled and deveined
  • 1/3 cup mayonnaise *homemade is best!
  • salt and pepper to taste
  • 1 dash paprika
  • 1-2 squeezes fresh lemon juice
  • 1 ribbon lemon rind optional
  • 1/4 cup chives, chopped optional
  • 1-2 sprigs dill optional
  • 1-2 sprigs watercress optional
  • 2 hard boiled eggs sliced
  • paleo bread, thinly sliced optional *see recipe below
  • butter, ghee or Earth's Balance soy-free buttery spread optional
  • 1/2 cup butter lettuce leaves
Prep Time 30 minutes
Cook Time 2-3 minutes
Servings
Ingredients
  • 1 pound small North Atlantic shrimp peeled and deveined
  • 1/3 cup mayonnaise *homemade is best!
  • salt and pepper to taste
  • 1 dash paprika
  • 1-2 squeezes fresh lemon juice
  • 1 ribbon lemon rind optional
  • 1/4 cup chives, chopped optional
  • 1-2 sprigs dill optional
  • 1-2 sprigs watercress optional
  • 2 hard boiled eggs sliced
  • paleo bread, thinly sliced optional *see recipe below
  • butter, ghee or Earth's Balance soy-free buttery spread optional
  • 1/2 cup butter lettuce leaves
Instructions
  1. In a small pot over high heat, bring water to a boil. Add the shrimp, turn to medium-low and cook until they just turn opaque, about 2 to 3 minutes.
  2. The construction of Danish smørrebrød, is an art in and of itself the assembly of these open-faces sandwiches is often written with very particular instructions. For instance, from the Danish Cook Book by the Solums family in regards to the bread, "butter must be spread on very thick and not even the tiniest corner of the buttered bread may show beneath the fillings you pile on." Did I mention that the Danes really love their butter?
  3. As for the shrimp salad, after buttering your bread (if you are using), you are then advised to "cut it into 3 triangle shaped pieces. Place a small piece of lettuce on the small corner." Next, place the sliced hard boiled eggs on top of the butter. Then, pile the shrimp "at least an inch high over the entire surface of the rest of the bread. Place a dot of mayonnaise on top and then a slice of lemon that had been sprinkled with paprika and twisted so it will stand high."
  4. If you don't have the time to get fancy (or you're just serving for yourself), you can simply squeeze some lemon on the shrimp and mayonnaise, then a dash of paprika, before garnishing with chives, dill or watercress.

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