Creamy Shellfish Soup (Cremet skaldyrssuppe)

ShellfishSoup

 

 

This recipe was found on Hendes Verden 

Serves 4

500 g shrimp with shells
2 shallots
1 stalk celery
2 cloves garlic
2 tbsp oil
1 tsp fennel seeds
100 g cherry tomatoes
1 handful parsley
2 sprigs thyme
1 1/2 dl white wine
8 dl bouillon
2 dl heavy cream
2 tbsp corn starch
1 1/2 dl garlic cream cheese
1/2 bulb fennel
20 g butter
1 handful dill
Salt and pepper

Peel the shrimp and save both the shrimp and the shells. Mince the onion and dice the celery into a small dice. Chop the garlic and heat the oil up in a large pot. Add the onion and celery; fry a couple minutes. Add garlic, and fry 1 minute more. Add the shrimp shells and fennel and fry up.
Cut the tomatoes in small dice, add to the pot along with parsley, thyme, white wine, and bouillon; let boil 8 minutes, and strain. Toss the shells and keep the liquid.

Whisk cream and corn starch together, and pour into the soup along with the cream cheese. Bring to a boil under constant stirring.
Thinly slice the fennel and toast in butter in a pan. Pluck the dill apart and sprinkle atop the fennel. Season with salt and pepper. Place the shrimp in the soup, heat through right before serving. Eat the soup with the fennel and toasted bread.

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Mini Tarts with Shrimp and Pumpkin in Red Curry (Tarteletter med rejer og græskar i rød karry)

Mini Tarts with Shrimp and Pumpkin in Red Curry

 

 

This recipe was found on Hendes Verden

Makes 10

165 ml coconut milk from the can
1 tsp red curry
1-2 tsp fish sauce
1-2 tsp sugar
75 g diced fresh pineapple
75 g diced pumpkin
350 g pre-cooked tiger shrimp, peeled (and thawed if frozen)
A bit of sauce thickener or corn starch
Fresh cilantro
10 mini tart crusts

Bring the coconut milk, curry, fish sauce, and sugar to a boil. Add pineapple and pumpkin, reduce heat to low, and let the sauce thicken for ca 30 minutes.
Squeeze the shrimp hard to drain out as much surface water, remove the tails from all but 10 shrimp (these 10 will be used for garnish).
Thicken the sauce with thickener if needed, season to taste, and add shrimp.
Distribute between warm mini tart crusts; garnish with cilantro and shrimp. Serve immediately.

Shellfish Sliders (Skaldyrssliders)

ShellfishSliders

 

 

This recipe was found on Bo Bedre

Makes 16

Buns:
100 g butter
1 dl buttermilk
50 g yeast
1 tsp salt
1 tbsp sugar
2 eggs
100 g spelt flour
250 g flour
1 egg for brushing
Sesame seeds for garnish

Shellfish Salad:
150 g large shrimp
150 g crayfish tails
1 dl mayonnaise
1 dl creme fraiche
1 bundle of mixed herbs, such as dill and/or chives
Salt and pepper

Buns:
Melt the butter and let cool. Pour the buttermilk into a bowl and dissolve the yeast in it. Add salt, sugar, egg, and melted butter. Mix in spelt flour and then the regular flour. Knead into a smooth dough and let rise, covered, in a warm place for one hour. Punch the dough down on a floured surface. Divide into 16 equal pieces, form them into small buns, and place on parchment lined baking sheets. Cover and let rise 30 minutes. Heat oven to 200 C. Brush the buns with beaten egg and sprinkle with sesame seeds. Bake for 10 minutes, then cool on a wire rack.

Salad:
Drain the shellfish. Mix mayonnaise and creme fraiche together, chop up the herbs and add them to the mixture. Season to taste with salt and pepper and fold the shellfish in.

To serve:
Split the buns at the top and fill with salad.

Bruschetta with Shrimp, Cucumber, Peas, and Sumac Dressing (Bruschetta med rejer, agurk, ærter og sumac-dressing)

Bruschetta with Shrimp

 

 

This recipe was found on Mad og Bolig 

Serves 6

Bruschetta:
10 slices day-old spelt bread
2 tbsp EVOO
1 cucumber
100 g peas
200 g shrimp

Sumac Dressing:
4 tbsp creme fraiche
2 tsp sumac
Salt and pepper

To serve:
Celery greens or broad-leaf parsley

Bruschetta:
Brush the bread slices with EVOO and toast at 200 C for 5-7 minutes or until crisp. Make long strips of cucumber with a potato peeler. Blend the cucumber strips, peas, and shrimp in a bowl, and refrigerate.

Dressing:
Mix the ingredients together and season to taste with salt and pepper.

To serve:
Distribute the shrimp mixture between the slices of toasted bread, top with dressing, and garnish with a bit of celery green or broad-leaf parsley.

Shrimp Balls with Lemongrass and Chili (Rejeboller med citrongræs og chili)

ShrimpBalls

 

 

This recipe was found on Mad og Bolig 

250 g large raw shrimp, chopped
200 g cod, chopped
1 red onion, minced
2 tsp garlic, minced
2 tbsp lemongrass, minced
2 tbsp cilantro, chopped
2-3 tsp sambal oelek
2-3 tbsp fish sauce
2 eggs
3 tbsp flour
canola oil for frying

Serve with:
Spicy chili sauce
Cucumber and red onion salad

Blend shrimp, cod, and spices in a bowl. Combine the ingredients with egg and flour and mix the mixture into a firm, smooth combination. Form into small balls with a spoon and fry them in a pan with a liberal amount of oil. The bottom of the pan should be covered with ca. 1 cm oil. Fry at medium heat, 3-4 minutes per side, or until golden and cooked through. It’s important that the pan isn’t too hot, otherwise, the balls will get too dark before being cooked through. Drain on paper towels. Taste the first ball to ensure there’s enough sambal olelek and/or fish sauce for your liking before frying them all up.

If you want to bake them instead: Place the balls on a baking sheet lined with parchment. Grease the parchment with a bit of oil and bake at 180 C for 10-12 minutes, or until golden and cooked through.

Serve warm with chili sauce and cucumber salad.

Appetizer Pack with Shellfish (Forretspakke med skaldyr)

Appetizer Pack with Shellfish

 

This recipe was found in the latest issue of Irma Krydderi

Serves 6

2 bags of large scallops, thawed
1 bag frozen shrimp, thawed
1/4 cucumber
6 tsp butter
1 lemon
Pepper
Parchment paper
Aluminium foil

Prep your parchment by crumpling it a bit and rinsing it in cold water.

Drain the shellfish. Cut the cucumber in small pieces and place in the middle of the parchment. Place the shellfish atop. Add a pat of butter and a bit of lemon juice. Season with pepper. Pack up the parchment in foil and place in the coals of your grill. About 5 minutes is enough. Serve with good bread.

You can either make one large package or 6 small ones, whichever works best for you.

 

 

Grilled Smoked Tiger Prawns (Grillede røgede tigerrejer)

grilledsmokedtigerprawns

 

 

This recipe was found on Mad og Bolig 

Serves 4 as an appetizer

12-16 tiger prawns without the shell but with the tail
1 tsp salt
1/2 tsp sugar
1/2-1 red chili pepper
1 lemon
160 g ricotta

4 tbsp smoke chips (ground up- also known as superfine wood chips) and herbs
Thyme and rosemary dried on the stalk

Apple-Fennel Salad:
1 fennel, ca. 200 g
2 green apples
2 tbsp lemon juice
1-2 tbsp olive oil
Salt and black pepper
50 g arugula or mizuna

Marinade the shrimp in salt and sugar for 1-2 hours in the refrigerator. Mince the chili, grate the rind of half the lemon, and mix with the ricotta. Season with salt and pepper.

Slice the fennel and apples as thinly as possible on a mandolin and toss with lemon juice, olive oil, salt, and pepper.

Take two foil roasting pans, ca. 20 x 30 cm, place smoke chips and herbs in one, make 4 aluminium foil balls, and place them in each corner. Make a lot of small holes in the other dish. Place the shrimp in the dish with holes, place it down in the dish with the smoke thips and close them tightly with foil. Place on a warm grill and cover. Give the shrimp 3-4 minutes from when the smoking begins.

Arrange ricotta on 4 plates, and divide the shrimp among them. Place the salad on the side, and sprinkle with arugula.

Cauliflower with Spanish Chervil and Native Shrimp (Blomkål med sødskærm og fjordrejer)

cauliflowershrimp

 

 

This recipe was found on Mad og Bolig 

Serves 6

1 cauliflower
10 g butter
2 tbsp cold-pressed rapeseed oil
Sea salt
Fresh ground pepper
Finely grated rind and juice of 1/2 a leon
2-3 stalks Spanish chervil
200 g freshly cooked and peeled native shrimp

Discard the leaves on the cauliflower. Divide the cauliflower into large florets. Cut the florets into paper thin slices on a mandolin and set them in a bowl with ice cold water so they stay crisp. Place all the “cauliflower remains” in a pot with a bit of water in the bottom. Set the pot on the stove and steam, covered, 10-12 minutes. The cauliflower should be tender, but still have bite.

Pour the cooked cauliflower and 1 dl of the cooking water into a blender and blend with butter, half the oil, lemon rind, and lemon juice. Blend until the purée is smooth, and season with salt and pepper. Marinade the thin slices of cauliflower with the remaining half of the oil, salt, pepper, and a bit of lemon juice. Rinse the Spanish chervil and pluck into small florets or chop them up. Arrange the warm purée on 6 plates, top with the marinated cauliflower florets and Spanish chervil. Finally, top with the peeled and cooked native shrimp. Eat as an appetizer with good bread.

Shrimp Salad with Lemon Filets, Asparagus, and Dill (Rejesalat med citronfileter, asparges og dild)

Shrimp Sala

 

 

This recipe was found on Vi Skal Spise

6 stalks celery
2 shallots
200 g creme fraiche, sour cream, plain Greek yoghurt, or plain skyr
200 g skyr
4 tbsp mayonnaise
3 lemons
Salt
Pepper
Sugar
2 tins of white asparagus
500 g shrimp (use a small variety, such as native)
1 bundle dill

Rustic light coloured bread (or Danish rye)

Rinse and dry the celery, then cut it into fine slices. Peel and dice the onion as finely as possible. Mix the creme fraiche, skyr, and mayonnaise together. Fold in the celery and onion. Season to taste with salt, pepper, lemon juice from one lemon, and a dash of sugar. The creme shouldn’t be sweet. Peel and filet the other two lemons. Drain the asparagus and cut into bite-sized pieces. Fold the shrimp, lemon filets, and asparagus together and place in the middle of a large serving dish. Pour the creme around the shrimp mixture, garnish with clipped dill, and serve wth warm bread.

Bruschetta with Shrimp, Cucumber, Peas, and Sumac Dressing (Bruschetta med rejer, agurk, ærter og sumac-dressing)

bruschetta

 

This recipe was found on Mad og Bolig 

Serves 6

Bruschetta:
10 slices day-old spelt bread
2 tbsp olive oil
1 cucumber
100 g peas
200 g shrimp

Sumac Dressing:
4 dl creme fraiche, sour cream, or plain Greek yoghurt
2 tsp sumac
Salt and pepper

Serving:
Celery greens or broad-leaf parsley

Bruschetta:
Brush the bread with oil and toast in the oven at 200 C for 5-7 minutes. Make long strips of the cucumber with a potato peeler. Blend the cucumber strips, peas, and shrimp in a bowl and refrigerate.

Dressing:
Mix all the ingredients together in a bowl and season with salt and pepper.

Divide the shrimp mixture between the slices of bread, top with dressing, and garnish with a bit of chopped celery greens or parsley.