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Shrimp Mini Smorrebrod (Smorrebrod med Rejer)
Shrimp Mini Smorrebrod (Smorrebrod med Rejer)
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From: EatingWell Magazine, May/June 2008
Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
- By: Joyce Hendley EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup reduced-fat mayonnaise
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- ½ teaspoon chopped capers
- 16 slices cocktail-size thin rye or pumpernickel bread
- 9 ounces cooked salad (or baby) shrimp
- 1 lemon, cut into paper-thin wedges
Preparation
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Active
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Ready In
- Combine mayonnaise, shallot, parsley, mustard and capers in a small bowl; cover and refrigerate for at least 15 minutes (or up to 1 day) to blend flavors.
- Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.
- Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smørrebrød for up to 8 hours.
- Serving size: 2 pieces
- Per serving: 115 calories; 4 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 7 g protein; 9 mcg folate; 44 mg cholesterol; 2 g sugars; 0 g added sugars; 159 IU vitamin A; 2 mg vitamin C; 54 mg calcium; 1 mg iron; 428 mg sodium; 53 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 lean meat
