Recipe for shell-on shrimp
Peel-your-own sea-cooked shrimp: It’s (Swedish) summer!
What makes sea-cooked shrimp so special? Sea-cooked shrimp are a favorite among Swedes. As the name suggests, the shrimp are boiled in brine onboard the shrimp trawlers immediately after being caught.
Peel-your-own shrimp are inseparably linked to sun and summer. I bought these sea-cooked shrimp from the local fishmonger, and when it’s time to peel the shrimp, it always turns into a cozy project that we do together at home 🙂
The wonderful thing about these shrimp is that, due to their rich flavor, they can be included in the simplest dishes with very few ingredients – and still taste divine!
Here, they were served with pot bread and homemade truffle mayo – and nothing else. Normally, I use mustard in my mayo, but I omitted it here as I didn’t want to overpower the truffle flavor.
This recipe works well either as an appetizer or a light main course.
Ingredients
- Prawns Cooked in seawater with shell on. Quantity as needed
Truffle Mayo
- 1 pcs. Egg Yolk
- 6 gram Salt
- 5 gram White Wine Vinegar
- 45 gram Truffle Oil Olive oil with real truffle, not essence
- White pepper To taste
- Flake Salt To taste
- Lemon Juice To taste
Instructions
Cooked shrimp
- Place the shrimp in a colander and rinse them under running water.
- Start by twisting off the head of the shrimp.
- Discard the head.
- Next, remove the shell from the body: The shrimp has two "sets"/rows of legs. Hold the tail with one hand. With the other hand, grasp one row of legs and pull them towards the back and then down again towards the opposite row of legs in a smooth, circular motion. The tail should then easily slide off the body. If necessary, see the method in the video at the bottom of the recipe.
Homemade truffle mayo
- Ensure all ingredients are at roughly the same temperature: Take the ingredients out of the refrigerator in good time and measure them.
- Whisk the egg yolk together with salt until thick.
- Add white wine vinegar while whisking.
- Then add the oil until the mayo reaches the desired thickness.
- Season with white pepper, flaky salt, and lemon juice.
Toasted pot bread
- Here, I used the pot bread from this recipe.
- Toast the bread on one side.
Serving
- Spread the toasted side with truffle mayo.
- Place the peeled shrimp on top.
- The shrimp can be distributed on all four slices of bread, but I prefer a lot of shrimp on one slice - so I toasted two slices per person but only served one open-faced shrimp sandwich to each of us.
- The second slice was also spread with truffle mayo but was instead served with hot-smoked salmon on top.