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Shrimp Smørrebrød

Shrimp Smørrebrød

This is one of Scandinavia's favorite smorrebrod. Cooking the shrimp in salted and sweetened water brings them closer in flavor to the sea-sweet reker that you can buy on the docks there. Also for authenticity -- because the fresh Scandinavian shrimp are very smorrebrod

SKU 682-Recipe


  • 1 1/2 pounds small shrimp
  • 12 cups water
  • 1 cup sugar
  • 3 tablespoons salt
  • 2 teaspoons black peppercorns
  • 1/2 stick (1/4 cup) lightly salted butter
  • 6 slices of Warm-textured white bread, cut in half
  • 12 lettuce leaves, washed and dried
  • 6 tablespoons mayonnaise
  • lemon slices and fresh dill for garnish


  1. Peel and devein the shrimp. Combine the water, sugar, salt, and peppercorns in a large pot. Bring to a boil. Add all of the shrimp at once, then turn on the heat and remove the pot from the burner. Let rest for 5 to 10 minutes, or until the shrimp are just cooked through. Remove the shrimp. Cut each shrimp in half lengthwise.
  2. Spread 1 teaspoon of butter on each of the bread halves. Put a lettuce leaf on each bread half so that it slightly overlaps the bread on all sides. Place two long rows of slightly overlapping shrimp halves on the lettuce. Spoon 1/2 tablespoon of mayonnaise onto each smorrebrod, or place the mayonnaise in a pastry tube and add it to each smorrebrod in decorative squiggles. Garnish with a thin lemon slice and a sprig of dill.