Polish Cookery lists this recipe as ‘Crayfish Polish Style.’ It’s a little hard to come by crayfish where I live, but this recipe works perfectly well with shrimp as well. I imagine any type of shellfish would do well: lobster, langoustines or what have you. A simple recipe of shrimp simmered in sour cream then thickened with bread crumbs and seasoned with dill. But, surprisingly effective. I made this as a side dish to accompany some potato latkes and was not disappointed!
30 small cocktail shrimp, cooked and cleaned
1 tbsp butter
2 cups sour cream
2 tbsp bread crumbs
2 tbsp fresh dill, chopped
- Saute your pre-cleaned shrimp in butter. If using raw shrimp, cook until pink.
- Season with salt and pepper and then add sour cream, bread crumbs and dill. Cover and simmer under very low heat for 10-15 minutes.