There are two IKEA stores near where we live in southern California. We normally frequent the one in Torrance, which is slightly closer via a less congested route. But it has one fatal flaw: a sub-standard restaurant whose fare is limited to hot dogs, ice cream and those (admittedly wonderful) iconic Swedish meatballs with lingonberry sauce.
The other IKEA in Burbank is harder for us to reach and has worse parking. But its restaurant offers magical Scandinavian specialties: gravlax (cured salmon), a nice apple cake, and, in my husband's words, "cunning" little open-faced shrimp sandwiches. They take tiny bay shrimp, mix them with chopped fresh dill and mayonnaise, squirt the whole thing with lemon, and put it over thinly sliced brown bread. Simple, clean, elegant.
(Confession: Sometimes when the kids are away with their grandparents or sleeping over at friends' houses, my husband and I go to IKEA for date night. We can't be the only ones - right? Right?)
I was trying to remember shrimp salads of my youth and realized that bay shrimp must be a West coast phenomenon. I'd never seen the tiny pink shrimp before moving to California. Now I buy them often. I love their soft, briny chew in soups, seafood stews, and especially shrimp salad. A quick rinse and they're ready to go - no peeling, deveining or chopping required.
Note: I like a lot of dill in this shrimp salad. If you find it overwhelmingly aromatic, use the lesser amount.
Shrimp salad with dill a la IKEA
Use tiny bay shrimp if you can find them - they're sweet, tender and require no preparation beyond a quick rinse.
- 1 pound bay shrimp, rinsed and patted dry (can substitute larger shrimp, peeled and chopped)
- 2 green onions, finely chopped
- 1/4 to 1/2 cup fresh dill, finely chopped
- 1/3 to 1/2 cup mayonnaise
- juice of 1 lemon
- salt and pepper to taste
Mix all ingredients in a large bowl until well combined. Serve chilled over lettuce leaves or sturdy brown bread.
DetailsPrep time: Cook time: Total time: Yield: 4 servings