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Shrimp Mini Smørrebrød (Smørrebrød med Rejer)

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  16 pieces
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.

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.
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
Shrimp Mini Smørrebrød (Smørrebrød med Rejer) Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   16 pieces
Calories: 113
Fat. Total: 3g
Protein: 9g
Carbohydrates, Total: 13g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 48mg
Sodium: 304mg
% Cal. from Fat: 24%
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