Danish Cookbook Recipes Recipe For Shrimp

SHRIMP AND EGG DANISH SANDWICHES

Steps:

• Fill a medium stockpot with about 1 inch water. Squeeze half a lemon into water; add the lemon rind and a few dill sprigs. Bring to a boil. Put a steamer insert into pot. Add shrimp, and season with salt. Cover, and steam until cooked through, about 3 minutes. Transfer the shrimp to a plate; let cool completely. Discard dill and lemon.
• Make the dressing: Stir together mayonnaise, creme fraiche, 1/4 teaspoon salt, chopped dill, and 1 teaspoon lemon juice (from remaining lemon half) in a bowl.
• Cut shrimp into 1/2-inch pieces; transfer to a small bowl. Add 1/4 cup dressing, and toss to combine.
• Spread bread slices with dressing, and top with egg slices. Cut each sandwich in half on the diagonal. Spoon about 1 tablespoon shrimp salad onto each half. Garnish with dill sprigs.

DANISH DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat.
• Add salt, sugar, and dill sprigs; stir until sugar has dissolved.
• Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes.
• Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells.
• Whisk together oil, vinegar, minced dill, salt, and pepper
• Toss with shrimp meat to coat.
• Cover, and chill overnight in the refrigerator.
• Serve with sprigs of fresh dill.

EVERYTHING DANISH

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes and garlic flakes. On a lightly floured surface, roll the dough out into an 11-by-14-inch rectangle. Brush the dough with egg white. Sprinkle the seed mixture evenly over the top, pressing lightly to adhere.
• Line 2 baking sheets with parchment paper. Starting from a short side, roll the dough up into a tight coil. Using a bread knife, trim off the ends, then slice the coil into 10 equal pieces. Arrange the pastries on the baking sheets and loosely cover with plastic wrap. Let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat the oven to 425 degrees.
• In a small bowl, whisk the egg yolk with 1 teaspoon water.
• Remove the plastic and gently brush the top and sides of the pastries with the yolk mixture. Sprinkle with flaky salt. Bake for 10 minutes, then rotate the sheets and reduce the oven temperature to 375 degrees. Continue to bake until puffed and deep golden brown, about 6 to 8 minutes more. Serve warm or room temperature.

DAN'S BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 375°F. and butter a large baking dish.
• Make stuffing:
• In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
• Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
• Garnish shrimp with parsley and serve with lemon wedges.