Shrimp Mini SmÃ¸rrebrÃ¸d (SmÃ¸rrebrÃ¸d med Rejer)

From EatingWell: May/June 2008 — Subscribe Now!

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.

Shrimp Mini SmÃ¸rrebrÃ¸d (SmÃ¸rrebrÃ¸d med Rejer) Recipe

16 pieces

Active Time: 15 minutes

Total Time: 30 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1/2 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

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the remoulade (Step 1) for up to 1 day. Cover and refrigerate the assembled smÃ¸rrebrÃ¸d for up to 8 hours.

Nutrition

Per 2 pieces: 113 calories; 3 g fat (1 g sat, 0 g mono); 48 mg cholesterol; 13 g carbohydrates; 9 g protein; 1 g fiber; 304 mg sodium; 73 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat