(Rejer)
2 lb (1 kg) small shrimps
About 5 pints (3 l) water
1 teasp. paprika (edelsuss)
4-5 tablesp. cooking salt
Dill
Rinse the shrimps under the cold tap and drain.
Bring the water, salt, paprika and dill to the boll and add the shrimps.
Stir with the handle of a wooden spoon until all the shrimps have changed colour and simmer for 1-2 min. according to size, leaving them to cool down in the liquid.
Serve with caraway seed bread, butter and a spray of dill.
Peel the shrimps beforehand - or make a party of it by peeling them at the table .
