There are so many uses for this quick, easy poached shrimp salad.
You could go the Swedish route and eat it with boiled potatoes or on rye crisp bread (or thick slices of regular toast, for that matter) to make and open-faced sandwich.
Or, chop the shrimp up and use them as a filling for deviled eggs. No matter how you enjoy it, the salad is cool, refreshing and dill-icious.
To learn more, read our story "A Midsummer Night's Feast."
Skagenröra (Shrimp Salad)
Recipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
3 pounds large shrimp, peeled and deveined
½ cup crème fraiche
¼ cup chopped dill
½ cup diced red onion
½ lemon, juiced and zested
Salt and white pepper, to taste
Swedish rye crisp bread, to serve
1.Bring a large pot of salted water to a simmer over medium-high heat. Add the shrimp and poach until just cooked through, about 3 to 4 minutes. Drain the shrimp in a colander and transfer to a bowl of ice water. When the shrimp are cool enough to handle, transfer them to a paper-towel-lined sheet tray to dry.
2. In a large mixing bowl, combine the crème fraiche, dill, onion, lemon juice and zest. Add the shrimp and toss, making sure everything is evenly coated. Season with salt and pepper. Serve with the crisp bread.