SHRIMP SMORREBROD WITH HORSERADISH CREAM

Shrimp Smorrebrod With Horseradish Cream image

Provided by fluffernutter

Categories Danish

Time 11m

Yield 8 serving(s)

Number Of Ingredients 13

Previous Next

1 1/4 lbs medium shrimp, cooked and drained (38 to 40 count)
1/4 cup whipping cream, chilled
1/4 cup sour cream
2 tablespoons horseradish
1 teaspoon salt
white pepper
2 ripe avocados
1 tablespoon lemon juice
4 tablespoons butter, softened
8 slices rye bread
8 leaves soft lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons capers

Steps:

Shell the shrimp and set aside.
Whip the cream until it holds soft peaks. Whisk in sour cream, horseradish and salt and pepper to taste.
Pit and slice the avocadoes and drizzle with lemon juice.
Spread the butter evenly on each slice of bread, going all the way to the edges. (Butter prevents the filling from making the bread soggy.) Arrange shrimp, avocado and onion over the bread, then top with a spoonful of horseradish sauce. Add a few capers.

Nutrition Facts : Calories 335.8, Fat 19.7, SaturatedFat 7.8, Cholesterol 136.6, Sodium 719.2, Carbohydrate 22.1, Fiber 5.5, Sugar 2.2, Protein 18.8