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Tag archives for shrimps

Swedish gazpacho with shrimps and dill

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Photo: www.znapshot.se/Per Erik Berglund

 

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Swedish gazpacho with shrimps and dill
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: Starter
: 4
 

Ingredients
Gazpacho:
  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • ½ red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 500g (1 lb) vine tomatoes, chopped into small pieces
  • 300g (10½ oz) red bell pepper, chopped into small pieces
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • salt & black pepper
Shrimps and dill:
  • 200g (7 oz) cooked shrimps, peeled
  • ½ cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • ½ lemon, zest
  • ½ red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper

Instructions
Gazpacho:
  1. Blend all the ingredients smooth in a food processor and season with salt and pepper.
  2. Cool in the fridge overnight.
Shrimps and dill:
  1. Combine all ingredients and season with salt and pepper.
Presentation:
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.

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Swedish recipes

April 23, 2012

Fresh shrimps with a dill and wood sorrel flavored pesto

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Fresh shrimps with a dill and wood sorrel flavored pesto
: 
: Appetizer
: 10
 

Ingredients
  • 1 liter (2 pints) of fresh shrimps, peeled
Pesto:
  • 15g (½ oz) parsley
  • 15g (½ oz) dill
  • 20g (¾ oz) wood sorrel
  • 120g (4¼ oz) sunflower seeds, toasted
  • 200g (7 oz) Västerbotten cheese or other ripe hard cheese, grated
  • canola oil
  • 1 lemon, juice and zest

Instructions
Pesto:
  1. Mix sunflower seeds with the herbs in a mixer. Add canola oil and mix to desired consistency. Mix in the grated cheese. Season to taste with lemon, salt and pepper.
Presentation:
  1. Turn in the shrimps and serve on crisp bread. Garnish with wood sorrel.

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The Wood sorrel is very common in Swedish forests and their leaves are edible, with a sourish and fresh taste.

Swedish recipes

March 27, 2012

Salted cusk with shrimps, cucumber and butter

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Photo: Photo: www.znapshot.se / Per Erik Berglund

 

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Salted cusk with shrimps, cucumber and butter
: 
: Main
: 
: 
: 

: 4
 

Cusk, or tusk, is a codfish. It works well with one of the best and most flexible of sauces: brown butter, good with fish, shellfish and even meat. Experiment!
Ingredients
Cusk:
  • 500g (1 lb) cusk filet (substitute: cod)
  • 1½ tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon dill seed
Potatoes:
  • 400g (14 oz) new potatoes or a small, waxy kind
  • salt
  • dill stalks
Brown butter:
  • 200g (7 oz) regular butter
  • 600g (1, 3 lb) shrimps, cooked in their shells (or peeled in brine)
  • ½ cucumber
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 lemon, for juice and zest
  • 1 bunch fresh dill
  • ½ litre (2½ cups) ice
  • 1 lemon cut in quarters
Presentation:
  • 1 bit peeled horseradish
  • salt
  • black pepper

Instructions
Cusk:
  1. Cut the fillets into rectangles. Strew with salt, sugar and the dill seed.
  2. Put the fish in an ovenproof dish and cover with cling film.
  3. Put in the oven at 90°C/195°F and bake for about 15 minutes until the inner temperature reaches 40°C/105°F or until it’s soft when pierced with a fork.
Potatoes:
  1. Scrub the potatoes and boil in salted water with the dill stalks until soft.
Brown butter:
  1. Put the butter in a hot saucepan and wait for it to stop spitting. Whisk until the butter goes brown and smells slightly nutty.
  2. Pour through a sieve into another saucepan and put to one side.
Vegetables and shrimps:
  1. Peel the shrimps if they’re fresh, or drain off the brine, then refrigerate.
  2. Peel the cucumber and dice (1×1 cm). Combine the cucumber with sugar, salt, lemon zest and juice and marinate until time to serve.
  3. Pick pretty sprays from the dill and put in ice water. Cut the lemon into wedges and trim the edges.
Presentation:
  1. Heat the butter in a pan and put in the cucumber and shrimps, then remove and arrange on a dish.
  2. Finely grate the horseradish and mix it with the dill sprays. Place a tiny bunch of dill on top.
  3. Pour a little butter over the fish and serve with the potatoes and lemon wedges.

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Swedish recipes

January 24, 2012

Toast Skagen

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Toast Skagen
: 
: Appetizer
: 10
 

Toast Skagen is an elegant combination of shrimp and other ingredients on a small piece of sautéd bread. It was created by the popular Swedish restaurateur Tore Wretman.
Ingredients
  • 300g (10½ oz) peeled shrimps
  • 2 tablespoons cut dill
  • 1 lemon
  • 1 tablespoon grated horseradish
  • 3 tablespoons mayonnaise
  • 2 tablespoons crème fraiche
  • salt and pepper
  • 20 g (¾ oz) Kalix roe
  • bread for toast melba
  • butter for toast

Instructions
  1. Press some of the juice out of the shrimps (especially if they been in a brine)
  2. Cut the shrimps in smaller pieces and mix with mayo, crème fraiche, dill and horseradish.
  3. Season with salt, pepper and lemon.
  4. Panfry the bread just before serving and top the ”Skagen” on the bread.
  5. Garnish with the roe and some dill leaves.

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Swedish recipes

October 10, 2011

Swedish Ceviche

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Photo: www.znapshot.se / Per Erik Berglund

 

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Swedish Ceviche with scallops, apple and dill croutons
: 
: Starter
: 
: 
: 

: 2
 

This is a refreshing cocktail with a delightful crispiness in the tart apple and toasted dill croutons.
Ingredients
Ceviche:
  • 4 thinly sliced scallops
  • 20 peeled fresh cooked shrimps
  • 1 Granny Smith apple, diced
  • 1 tablespoon chopped garden cress
  • 1 teaspoon finely grated fresh horseradish
  • 1 tablespoon eschallots, finely chopped
  • ½ lemon: juice and zest
  • 2 teaspoons olive oil
  • salt
  • black pepper
Croutons:
  • 2 slices white bread, cut into small pieces
  • 1 tablespoon butter
  • 1 teaspoon dill, finely chopped

Instructions
Ceviche:
  1. Combine all ingredients in a bowl and season with salt and black pepper. Marinate for 10 minutes.
Croutons:
  1. Fry the bread in butter until golden brown. Drain on kitchen paper then toss with the dill.
Presentation:
  1. Divide the ceviche between 2 ramekins or cocktail glasses and sprinkle with croutons.

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Swedish recipes

September 10, 2011