Recipe: Shrimp With Dill And Lemon

From the Kitchen Window column

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.

Makes 2

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

Salt

Freshly ground black pepper

Dill sprigs

Lemon wedges

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.

Copyright 2013 NPR. To see more, visit http://www.npr.org/.

Filed in:

• Recipes