2 lbs shrimp, raw
2 qts water
1 1/2 Tbs salt
5 sprigs dill, or 6, fresh
Bring water and seasoning to a quick boil. Add shrimps and
simmer 15 mins.
Remove from heat and let shrimps cool in the juice. Pour off the
juice and
cool the shrimps in the refrigerator until ready to serve--two
hours at
least. In Sweden they serve them in the shells and let the guests
do their
own peeling.
Comments:
From "The Smorgasbord Cookbook", by Anna Olson Coombs,
Paperback Library,
New York, 1958
These dainty and colorful crustaceans perhaps add more atmosphere
than
actual food value to the smorgasbord. They spoil very easily as
we know and
should be boiled with utmost haste.
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