Shrimp Smorrebrod Recipe

Name: Shrimp Smorrebrod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes.
2
Drain in a colander and rinse under cold water to stop cooking.
3
Shell shrimp.
4
Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.
5
Halve, pit, and peel avocados, then slice crosswise.
6
Drizzle slices with lemon juice.
7
Spread butter evenly on 1 side of each bread slice and put lettuce on top.
8
Arrange shrimp, avocado, and onion over it.
9
Spoon dollops of horseradish sauce on sandwiches and top with capers.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp Smorrebrod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Smorrebrod

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