Why recepie famous for?
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better
Ingredients
4 hoagie buns, split
1 tablespoon butter
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1/2 cup mayonnaise
2 tablespoons lemon juice
4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded lettuce and sliced tomato, optional
Instructions
sHollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace tops.
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