Shrimp Salat on Toast Points

I was so excited when I saw the theme for this month's Fish Friday Foodies.  

I was going to bust out my Danish side, and make Shrimp Salat i Tartelleter. 

So much for planning ahead.  I decided at the last minute, to not make any tartelleter shells, cause I was trying to cut back on my carbs.  So what did I do? I grabbed some home made bread out of the freezer and made toast points instead.   

And life was delicious. I love being able to go out to my very small garden and picking fresh dill and chives.    I also have to mention, the lemon was also from my garden.  

I even caught the shrimp.  

Granted I had to grab a bag from the freezer of wild caught shrimp from the Gulf of Mexico, and then toss it in the air so I could say, with an almost straight face, I even caught the shrimp.  WINK!!!

 Here's a few pictures of the process.  Poaching the shrimp.  Those little green flecks are from the dill and chives that were chopped by the same knife that cut the lemon. 

after poaching and mixing

adding the asparagus

Served with Toast Points

 

 

Shrimp Salad

Yield: 4 for lunch, 12 for appetizers

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 3 MinTotal time: 8 Min

This is a perfect light lunch or appetizer for the hot summer months.

Ingredients

• 8-12 oz. cooked salad size shrimp -  60 ct.
• 1/4 cup Créme Fräiche. - I used my own homemade here.
  
• 1/4 cup jarred Asparagus, drained and cut into thirds.
• 1 teaspoon lemon juice + 1/4 lemon for poaching shrimp
• 1/2 tsp. finely minced fresh dill
• 1/2 tsp. finely minced fresh chives
• dash of curry powder -hot or mild
• Dill for decoration
• Toast Points - thinly sliced bread, toasted and cut into triangles

Instructions

1. If poaching shrimp, add 1/4 lemon cut into pieces and add to poaching water.   Poach the shrimp until just cooked, remove from water and cool down in an ice bath.
2. If using larger shrimp, just chop them up a little.
3. Mix the creme fraiche with the lemon juice, dill, chives and curry powder.  
4. Fold the shrimp into the creme fraiche mixture.  Then add the asparagus, folding it into the shrimp mixture, very carefully as the asparagus is very fragile.
5. Serve on and with buttered toast points. 

Note: You can use fresh asparagus in this recipe and to make it a little more 'Danish' use white asparagus. 

This is also perfect for the small Icelandic or Greenland shrimp.  They actually add a lot more flavor. IMO. 

Did you make this recipe?

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Created using The Recipes Generator

 

 

Fish Friday Foodies

~Seafood in Salad~

• Avocado and Shrimp Chopped Salad from A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad from Making Miracles
• Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
• Salade Niçoise from Karen's Kitchen Stories
• Shrimp Salad on Toast Points from Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad from Of Goats and Greens
• Spicy Shrimp and Citrus Salad from Food Lust People Love
• Tea Room Tuna Salad Plate from Palatable Pastime
• The Polarizing Anchovy + Egg Salad Niçoise from Culinary Adventures with Camilla

Are you a food blogger who would like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.