Skip to main content
Epicurious
Gourmet

Shrimp Smorrebrod

3.8

(2)

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 8 open-faced sandwiches, serving 4 as a light main course

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

Preparation

  1. Step 1

    Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.

    Step 2

    Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.

    Step 3

    Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.

    Step 4

    Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.

TagsSandwichSwedishScandinavianEuropeanShrimpShellfishSeafoodAvocadoVegetableHorseradishHerbs & SpicesBrunchLunchNut FreeQuickEasyGourmet
Read More
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Cajun Shrimp Pasta
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.