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Grzanki z krewetkami serem i kaparami
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Krewetki gotowane tacka
4-6 servings 20m

Toasts with shrimp, cheese and capers

Ingredients

  • 250g Norso headless, shell-cooked shrimp

  • 4-6 slices of dark bread (e.g., pumpernickel, whole wheat, or rye bread)

  • 100g cream cheese (e.g., Philadelphia, Almette, or plain cottage cheese)

  • 2 tablespoons 18% sour cream or Greek yogurt (to soften the cheese)

  • 2 teaspoons lemon juice

  • 2 tablespoons capers (drained)

  • 1/2 bunch chives (chopped)

  • 1 handful of fresh baby spinach or arugula (for garnish)

  • 1 teaspoon olive oil

  • Salt and freshly ground pepper to taste

Recipe instructions

Preparing the Shrimps

  • Clean raw, cooled, cooked shrimp without heads in their shells. Remove the shells and, if necessary, the threads.

  • Drizzle the cleaned shrimp with olive oil, add a pinch of pepper and set aside.

Preparing the Spread

  • In a small bowl, combine the cream cheese and sour cream or Greek yogurt. Mix until smooth and spreadable.

  • Season the mixture with salt, pepper and add lemon juice.

  • Add most of the chopped chives to the mixture (reserve the rest for garnish) and mix.

Preparing the Capers

  • Chop the drained capers into smaller pieces or leave them whole. You can lightly fry them in butter (1 minute) to release their flavor, then drain them on paper towels.

Assembling the Sandwich

  • Heat the bread slices in a toaster or in a dry pan until they become crispy (croutons).

  • Place baby spinach or arugula leaves on each slice.

  • Spread a generous layer of the prepared cream cheese.

  • Place 2-3 shrimp on top, then sprinkle generously with capers.

  • Garnish with fresh chives.

Chef's Tip: Instead of frying capers, you can drizzle them with olive oil and sprinkle with a little sweet paprika to give the dish a warm aroma, perfect for a holiday table.

See also