Danish Open-Faced Shrimp & Egg Sandwich
2
Servings
Servings
5m PT5M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
5m
Ready In
Ready In
Recipe: #26427
July 06, 2017
Categories: Lunch, Shellfish, Shrimp, German, Scandinavian, Budget-Friendly, Quick Meals, Weeknight Meals, Sandwiches more
"My mom is from the North Sea coastal area of Germany which continues into Denmark. Many of the traditional foods she made from her childhood are evocative of Denmark as well. This recipe is from a Danish website, very similar to they type of sandwich I grew up with! We always ate them with a knife and fork."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (400.2 g)
- Calories 340.9
- Total Fat - 10.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 393.1 mg
- Sodium - 1068.9 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 6.7 g
- Sugars - 6.9 g
- Protein - 32.2 g
- Calcium - 270.1 mg
- Iron - 3.9 mg
- Vitamin C - 118.4 mg
- Thiamin - 0.3 mg
Step 1
Butter each slice of bread.
Step 2
Layer on in order: lettuce leaf, slices of eggs, half the shrimp, topped with a ribbon of mayonnaise.
Step 3
Tuck in the tomato slices on the sides of each sandwich, add lemon wedge to each.
Step 4
Sprinkle with chives or dill and sea salt, if desired.
Tips & Variations
- Fresh shrimp are the best, although most of us will probably have to settle for frozen (or even canned?!?!)
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