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 […]