Prep 10 mins
Cook 0 mins
*Raekjusalat" in Icelandic, this shrimp salad recipe is from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "Salad dips like this have been very popular in Iceland since the 1960s. They are usually served on crackers at parties or used as sandwich filling much like in the U.S." (This recipe begins w/eggs already hard-boiled, so that cooking time has not been included" *Enjoy* !
- 4 eggs (hard-boiled)
- 250 g shrimp (9 oz can or may use frozen baby shrimp)
- 1 (8 ounce) can crushed pineapple (well-drained)
- 5 ounces mayonnaise
- 3 ounces cream cheese (softened)
- 1⁄2 teaspoon paprika
- 1 teaspoon lemon juice
- 1 dash Tabasco sauce
- salt and pepper (to taste)
- 2 tablespoons chives (freshly-snipped)
- Chop eggs & shrimp as desired.
- Combine all ingredients & mix well.
- Refrigerate at least 2 hrs before use.
- NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.
Delicious seafood spread! I made half of the recipe and used chopped parsley instead of chives. I liked the subtle sweetness that the pineapple added. Served on triscuits and really enjoyed - thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
This is so good I don't know what to say except Thank You from the bottom of my heart! The guys devoured it with crackers and on rye bread. I wouldn't change a thing with this recipe. It's perfect just the way it is. Made for ZWT 6.
2008 Football Tag Win Week 17: When I saw the combination of the pineapple, shrimp and eggs, I was a bit curious about how this would turn out....IT WAS FABULOUS!! We've had it as a sandwich filling, on crackers and even on toast points and everyone loves it. I did cut back just a bit on the mayonaise because I'm not a huge mayo fan, but the consistency and flavor were very good.