Shrimp Smorbrod
Ingredients
Instructions
- In a medium bowl, mix shrimp, peas, mayonnaise, lemon juice and salt to blend.
- Cut 3 slices of firm sourdough rye bread in half.
- Spread each slice of bread with butter and top with lettuce leaf.
- Mound about 1/4 cup shrimp mixture on top of lettuce. Cover and refrigerate several hours.
- To serve, cut lemon slices very thin from edge to center.
- Twist and place on shrimp mixture.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).