Small Dish of Shrimp Spread / Dip
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Shrimp Spread / Dip


Iceland   -   Raekjusalat
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
15 min
Best		 A fine spread for Smørrebrød (open face sandwiches), bread, Lefse, sandwiches, or crackers - or a dip for crudités, etc.

4
10
-----
8
1/2
1/3
1
1/2
dash
1/3
1/4
-----
lrg
oz
---
oz
c
c
t
T

t
t
--
Eggs
Shrimp, cooked
-- Dressing
can Pineapple (1)  
Mayonnaise
Sour Cream
Paprika
Lemon Juice
Tabasco Sauce
Salt
Pepper
--------------
Do Ahead   -   (35 min + cooling - 15 min work)
  1. Hard boil EGGS, shell and chill thoroughly. For best method see our recipe Boiling Eggs.
  2. Cook and peel SHRIMP. You can "devein" them if you must, though most ethnicites don't - what the shrimp ate isn't what killed it, and nobody will know anyway. Chill thoroughly.
Make   -   (15 min)
  1. Chop Eggs coarse. Chop Shrimp coarse. Drain Pineapple and drink the juice. Squeeze Lemon Juice.
  2. Combine All Items. Run in a blender, processor, or mixie until there is only a little texture left.
  3. Refrigerate until needed. This salad will keep in the fridge for up to 4 days.
NOTES:

  1. Pineapple:

      Yes, Pineapple. Since the modernization of Icelandic cuisine began in the 1960s, Pineapple has become a popular ingredient in various recipes. Also Shrimp. They were always common off the shores of Iceland, but were pretty much ignored as food until the modernization began.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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