Hygge with Shrimps with Garlic Mayonnaise and Dill Sour Creme

It is so hyggelig to peel your own shrimps. It is summer in a few days here in Denmark; the days are long and the nights are short. Many Danes invite family and friends over for dinner and start with a huge bowl of shrimps, one or two dips, lots of bread and cool white wine, weather permitting. In the meantime, the grill is warming up and everyone is having fun peeling and eating shrimps while waiting for the main course.






















Freshly Peeled Shrimps with Garlic Mayonnaise and Dill Sour Cream

4 appetizer servings

3-4 lb. cooked shrimps with their shell

Garlic mayonnaise with ramsons*

2 fresh yolks or 1 whole egg**

4 tsp. apple cider vinegar

¼ tsp. salt

pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup of rapeseed/corn oil

1 cup thinly sliced trimmed ramsons (stems, and green tops) or ½ cup sliced spring onions and 1 minced garlic clove

Dill Sour Cream

1 cup sour cream

2 tsp. minced shallot

1 tsp. chopped fresh dill

1 tsp. freshly squeezed lemon juice

salt and freshly ground white pepper to taste

1 – 2 lemons, cut into wedges

To serve, place a large bowl on the table with shrimps and let the guests shell their own shrimps. To shell the shrimps, pull off head and legs. Starting with the head end, pull off outer shell. The last segment of the shell and tail tip can be left on for decorative purposes.

Serve with one or two dips and slices of lemon.

To make the garlic mayonnaise, all ingredients should have room temperature. Combine egg yolks/white, vinegar, salt, white pepper and lemon juice in a food processor. Process until blended. With the machine running, slowly add oil in a thin stream and process until emulsified. Stir ramsons/onions and garlic in.  

To make the dill sour cream, whisk together sour cream, shallot, dill and lemon juice in a small bowl. Season with salt and pepper. Cover and refrigerate until the dip should be served. Suggested accompaniment: lots of bread

*Ramsons are wild garlic plants that grow in fields but also in parks and gardens. They both smell and taste of garlic. They can be eaten raw or cooked.   

**mayonnaise can be made with both yolks and whites of an egg. It will be lighter and not quite so rich in taste.

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