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Atlantic Shrimp With Dill and Lemon

Atlantic Shrimp With Dill and Lemon


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A Norwegian Deli specialty on an Ocean Cruise

Fjord shrimp are traditionally used for this recipe. Harvested from Norwegian waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and already peeled) substitution.

For the full story behind this dish click here.

Ingredients

  • 2 slices pullman loaf white bread , 1/2-inch thick
  • Lightly salted European-style butter
  • 2 large lettuce leaves
  • 6 Ounces bay or small baby shrimp, cooked
  • 4 Tablespoons crème fraîche or Greek-style yogurt
  • 2 tomato wedge quarters
  • Salt
  • Freshly ground black pepper
  • Dill sprigs
  • Lemon wedges
  • Red pepper strips for garnish (Optional)

Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Recipe: Shrimp With Dill And Lemon

Fjord shrimp are traditionally used in Denmark for this recipe. Harvested from the nearby waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and peeled) substitution.

2 slices French loaf bread, 1/2-inch thick

Lightly salted European-style butter

2 large Boston lettuce or Romaine leaves

6 ounces bay or small baby shrimp

4 tablespoons creme fraiche or Greek-style yogurt

Freshly ground black pepper

Spread each bread slice with butter. Cover with a lettuce leaf. Arrange shrimp in rows on lettuce. Spoon 1 to 2 tablespoons creme fraiche or yogurt over shrimp. Sprinkle with salt and freshly ground black pepper. Garnish with dill sprigs and serve with a lemon wedge.


Watch the video: Skorpios: Μοναδικές γαρίδες με άσπρη σάλτσα (May 2022).


Comments:

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  3. Tarrin

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  4. Will

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  5. Brychan

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  6. Derrold

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  7. Ash

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  8. Sebastiano

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