The taste of Scandinavian summer has arrived. If you follow the weekly menu this dish is part of, you will have to set aside half the shrimp salad for the next dinner. If not, you can store it in the fridge. Frozen shrimps should be thawed in the fridge overnight, so feel free to buy frozen shrimps the day before they are to be eaten. If you are going to eat frozen shrimps the same day, you can thaw them on the kitchen counter for 1-2 hours.
Ingredients
- 600 g shrimps
- 2 dl creme fraiche
- ½ x lemon
- 1 clove garlic
- 1 pinch sea salt flakes
- 1 pinch black pepper
- 2 handful parsley
- 1 tbsp butter
- 2 x slice of bread
Method
- Place two bowls on the counter. Peel shrimp. Put the shrimp meat in one bowl and the shell in the other. You can make stock from the shrimp shells if you wish. You can freeze this and use it for fish soup or paella.
- Set aside a few shrimps for garnishing. 4 pieces a slice.
- To the bowl of the shrimps, add creme fraiche, the juice of lemon, finely chopped garlic, flaked salt, pepper and finely chopped parsley leaves.
- To a pan, melt butter and add some olive oil. Add the slices of bread and toast them until they are golden in colour.
- If you are following the weekly menu this dish is part of, you should set aside half of the shrimp salad for the next dish.
- Place the toast to a plate, add some chopped parsley and shrimp salad. Top with the shrimps you have set aside and add a lemon wedge. Then just enjoy!
