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Louisiana Räkmacka (Shrimp Sandwich)
I’m taking the classic Swedish räkmacka or open-faced shrimp sandwich, and putting a Louisiana twist on it! The key is the remoulade inspired mayo which is as creole as can be: classic french flavors like tarragon and Dijon are combined with Tabasco and smoked paprika! Some razz-matazzz you might say if you’re that corny New Orleans Zatarain’s dude.
- Boiled egg, sliced
- Dark green lettuce
- Thick toast
- Dill sprigs for garnish (optional)
For the Louisiana Mayo:
(Enough for 2. Doesn’t need to be exact: as always, make it your own!)
- 6 tablespoons mayonnaise
- 1-2 tablespoons smoked paprika
- 1 tablespoon Dijon mustard
- 1 teaspoon tarragon (dragon)
- Few drops white-wine vinegar
- 1-2 tablespoons parsley, chopped
Tips!: In a separate bowl, mix the tarragon with the vinagar, and let set for 30 seconds (I do this to “wake-up” the tarragon so the flavor incorporates better.)
Another reason to go Louisiana style räkmacka, instead of traditional, is you’d have to make the mayonnaise from scratch for the right taste in a regular shrimp sandwich. Pre-made mayonnaise is sub-par eaten in large amounts. Doing this spiced mayo allows you to get a delicious result without the work!
Start with the Louisiana inspired mayonnaise. Mix together the mayonnaise, smoked paprika, and Dijon mustard. Next, blend in your tarragon and vinegar mix (see above tip) and the parsley. Let the mayo sit in the refrigerator while you toast your bread slices.
When the bread in lightly toasted, spread on your Louisiana mayo and layer on your lettuce, egg slices, and shrimp. Top with a few sprigs of dill and enjoy!