SCANDINAVIAN SHRIMP SALAD
An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
- Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.
SCANDINAVIAN SUMMER VEGETABLE SOUP
This is a beautiful and delicious vegetable soup! Everyone at my home loves it, and guests always ask for the recipe. Don't be thrown off by the radishes...they do not have a strong taste in the soup at all, and have a wonderful taste when cooked in the soup. You can top it with shredded cheese if you like...Serve with crusty french bread or yeast rolls! Enjoy!
Provided by breezermom
Categories Cauliflower
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups.
- In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.
Nutrition Facts : Calories 498.5, Fat 37.4, SaturatedFat 22.8, Cholesterol 175.5, Sodium 684.5, Carbohydrate 31.4, Fiber 7.4, Sugar 8.4, Protein 12.8
CREAMY SCANDINAVIAN SEAFOOD SOUP
While other creamy fish soups tend to be overpowering, this one is light, elegant, and delicious. Sprinkle with chives and serve with bread.
Provided by Tautec
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
- Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
- Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 17.3 g, Cholesterol 158.2 mg, Fat 23 g, Fiber 1.5 g, Protein 38.7 g, SaturatedFat 10.5 g, Sodium 990.8 mg, Sugar 5.7 g
SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP
Make and share this Scandinavian Vegetable Soup With Shrimp recipe from Food.com.
Provided by lazyme
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender.
- Add the spinach and cook the mixture, stirring, for 1 minute.
- In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan.
- Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F (but do not let it boil).
- Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm.
- Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.
Nutrition Facts : Calories 287, Fat 10.6, SaturatedFat 5.4, Cholesterol 213.7, Sodium 1329.2, Carbohydrate 27.7, Fiber 5.8, Sugar 4.5, Protein 19.4
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