Fish and seafood are staples of the cuisine of the Frisia region, a low-lying area that borders the North Sea. Although the weather there can be rough even in the height of summer, both the North Frisian and the East Frisian Islands are popular summer resorts. There are often more people on the beach in bright yellow raincoats, nicknamed Ostfriesennerze (East Frisian mink coats) than in bathing suits! The shrimp of the North Sea are tiny. The closest shrimp you can find in America are miniature shrimp, which count about 100 per pound. The smaller the size, the shorter the boiling time, so make sure you do not overcook them.
- lb very small to miniature unshelled raw shrimp or ½ pound cooked, shelled, and deveined shrimp
- 1/4 cup light mayonnaise
- 2 tsp ketchup
- 2 tsp brandy
- salt and freshly milled black pepper
- 1 tbsp fresh dill finely chopped
- 6 med white mushrooms cleaned, trimmed, and thinly sliced
- 4 to 6 red-skinned radishes cleaned, trimmed, and thinly sliced
- 1 hard-boiled egg peeled and sliced
- 4 cups mixed greens (mesclun mix) (4 ounces) washed and dried, in bite-size pieces
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany
If using raw shrimp, bring a large pot of salted water to a boil. Drop the shrimp into the water, reduce the heat, and simmer for 2 to 3 minutes, or until pink.
Drain, shell, devein the shrimp, and set aside.
Mix the mayonnaise with the ketchup and brandy. Season with salt and pepper and stir in the dill.
Combine the shrimp, mushrooms, radishes, and egg in a mixing bowl. Add the dressing and toss.
Arrange the greens on a large serving platter and place the shrimp salad on top. Serve immediately with toasted bread or baguette slices.