Dilled Shrimp Smorrebrod

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for sharing
this with us:

A new study says that obese people can lose weight if they walk
12 miles per week. As a result Applebee's is introducing a new
12-mile-long buffet. - Conan O'Brien

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            TODAY'S RECIPE
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For ease of preparation I strongly suggest using the tiny frozen
or canned shrimp for this recipe - that's what they do in Denmark.
This smorrebrod uses French- or Italian-style bread with the crust
intact, and day-old bread would be even better because it offers
a steadier platform for the toppings.

Dilled Shrimp Smorrebrod

8 slices French or Italian bread
3 Tbs (45 ml) butter at room temperature
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) chopped fresh dill, or 2 tsp (10 ml) dried
8 small leaves of lettuce
1/2 lb (225 g) tiny cooked shrimp
8 thin tomato wedges
2 thins slices lemon, cut into quarters
8 parsley leaves

Spread the bread with butter, being careful to cover the bread
completely. Spread each with 2 tablespoons (30 ml) of the
mayonnaise and sprinkle with the dill. Place a lettuce leaf on
each sandwich and top with the shrimp. Garnish each with a
tomato wedge, a piece of lemon, and parsley leaf. Makes 8
smorrebrod.
Received on Tue Aug 1 06:51:26 2006