Friday, May 21, 2021

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!!!

Shrimp Salad with Toast Points

 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. 

Poaching Shrimp

after poaching and mixing

Shrimp Salad

adding the asparagus

Shrimp Salad

Served with Toast Points

Shrimp Salad



Shrimp Salad

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.


  • 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


  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. 

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Created using The Recipes Generator

Fish Friday Foodies



Fish Friday Foodies

~Seafood in Salad~

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. I wouldn't stop eating this delicious salad on toast, lip smacking!

    1. It was very tasty, and the little touch of curry, put it over the top.

  2. I can picture this as a great "small plate", and may make it as such in the near future... although I could also be well-tempted into the continual eating of it...

  3. Great tip for "fresh caught" shrimp! This looks so creamy and delicious.

    1. Well, so much of the rest was not only home grown and home made, I had to 'catch' my own shrimp as well.

  4. What a lovely salad. Love the flavor profile and am so impressed with you catching your own shrimp LOL

    1. I kinda impressed myself,catching my own shrimp that way as well.

  5. I can't believe how creamy this looks - I can almost "feel" it in my mouth. So tasty!!

    1. It was creamy and totally delicious on the toast points. I'll be doing a repeat of it soon.


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