0
Nordic shrimp sandwich. (Photo, Erik Putz.)
1/3 cup mayonnaise
1 tbsp minced shallot
1 tsp Dijon mustard
1/2 tsp granulated sugar
fresh pepper, to season
454-g pkg frozen peeled cooked shrimp, thawed and halved
1/2 cup chopped pickled baby beets
4 slices rye bread
1 cup arugula
STIR mayonnaise with shallot, mustard and sugar in a large bowl. Season with fresh pepper. Add shrimp and beets. Toss until well coated.
TOAST rye bread and divide arugula among bread. Top with shrimp mixture.
Calories 334, Protein 27g, Carbohydrates 18g, Fat 17g, Fibre 3g, Sodium 621mg.
Excellent source of Vitamin B12.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.