Bay shrimps with homemade mayonnaise

Bay shrimps with homemade mayonnaise

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

These tiny shrimps live in bay areas around Denmark and are caught during the summer. They are quite rare and therefore very expensive. You need to peel them, which is hard work. Bay shrimps have a very delicate taste and so should be eaten as freshly and simply as possible. I like them with caraway seed bread. Caraway is a common spice in Scandinavian kitchens and also used in aquavit and cheese. This traditional loaf tastes best the same day it is baked.

Ingredients

Quantity Ingredient
400g bay shrimps
butter
Caraway seed bread
soft green salad leaves
4 slices lemon
dill sprigs, to garnish
Mayonnaise

Method

  1. Peel the shrimps, or let your guests peel their own at the table. It takes time but it’s fun and you can have a nicely chilled bottle of Alsace wine at the same time.
  2. Make the mayonnaise and set aside.
  3. Spread the butter on the caraway seed bread. Cover with the lettuce, then the shrimps. Top with the mayo and garnish with a slice of lemon and some dill.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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