As a shrimp aficionado I’m always on the lookout for good non-traditional shrimp recipes. And the one given below fits that bill. I did not know there was something called Swedish Shrimp until I came across this recipe. It is a hearty shrimp dish. I’m told that in Sweden, it’s usually served over rice with peas. But the sauce with it came out so rich that I served it over angel hair pasta. This is one of those recipes that can go with your favorite grain (apart from rice) or almost any pasta, be it shell or string. With a good red wine, let’s say a Cabernet, Chianti, Merlot, or Zinfandel, it’s a winner.




1 medium red onion, thinly sliced
2 tablespoons olive oil
1 cup chicken broth
1 pound shrimp, shelled and deveined
2 tablespoons sour cream
2 tablespoons Dijon-style mustard
1 teaspoon corn starch
¼ cup chopped fresh dill or 1 tablespoon dried
Juice of half a lemon


1. Heat oil in a skillet over medium heat. Add onion and sauté until soft and translucent, about 2 minutes.
2. Add ¾ cup of the chicken broth, bring to a boil. Add shrimp, reduce heat and simmer, covered, until shrimp are pink, about 3 minutes.
3. Whisk together ¼ cup broth, sour cream, mustard and cornstarch in a cup until smooth. Whisk into skillet. Cook, stirring to thicken.
4. Stir in pepper, dill and lemon juice, and serve.
Yield: 4 servings or more.