Best Shrimp Smorrebrod Recipes

Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers image

Provided by EdsGirlAngie

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cucumber, peeled
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
4 slices rye bread (I like pumpernickel the best)
3 -4 tablespoons unsalted butter or 3 -4 tablespoons cream cheese, softened
2 radishes, thinly sliced
4 slices smoked salmon
8 shrimp, cooked, peeled and sliced lengthwise
dill, to garnish
lemon wedge, to garnish

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 image

Provided by fluffernutter

Categories Danish

Time 11m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 lbs medium shrimp, cooked and drained (38 to 40 count)
1/4 cup whipping cream, chilled
1/4 cup sour cream
2 tablespoons horseradish
1 teaspoon salt
white pepper
2 ripe avocados
1 tablespoon lemon juice
4 tablespoons butter, softened
8 slices rye bread
8 leaves soft lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons capers

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.

Nutrition Facts : Calories 335.8, Fat 19.7, SaturatedFat 7.8, Cholesterol 136.6, Sodium 719.2, Carbohydrate 22.1, Fiber 5.5, Sugar 2.2, Protein 18.8

Shrimp Smorrebrod image

Yield Makes 8 open-faced sandwiches, serving 4 as a light main course

Number Of Ingredients 11

1 1/4 pound medium shrimp (38 to 40)
1/4 cup chilled heavy cream
1/4 cup sour cream
2 tablespoons drained bottled horseradish
2 firm-ripe California avocados
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
8 leaves Boston lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons drained bottled capers

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.