Summer Ham with New Cabbage
40 min
Dead simple summer dinner — ready-smoked ham with tender braised cabbage and a sharp mustard dressing. Barely any cooking required.
norwegianporksummer
Peeling shrimp on the dock with good bread and mayo — hard to beat. Best in season, but worth making any time of year.
Instructions
- 1
Make sure the shrimp are completely fresh when you buy them. Keep them as cold as possible — on ice if it's warm out — until you're ready to serve.
- 2
Get your sides ready and put them in bowls. Slice the bread and put it in a basket. Cut the lemon into wedges.
- 3
Pile the shrimp onto a platter or in a big bowl, tuck in some fresh dill and the lemon wedges, and serve straight away.
Per average serving
763
Calories
kcal
104.1
Protein
g
16.5
Carbs
g
34.7
Fat
g
2.2g
Fiber
2.2g
Sugar
851mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
763
Calories
kcal
104.1
Protein
g
16.5
Carbs
g
34.7
Fat
g
2.2g
Fiber
2.2g
Sugar
851mg
Sodium
Tips from the kitchen
- Smell the shrimp before you buy. They should smell like the sea and nothing else. Any whiff of ammonia and you walk away.
- Keep a bowl of ice under the platter or set the shrimp right on crushed ice if you're outside on a warm day. They go soft and dull fast once they warm up.
- Peel as you go rather than peeling the whole batch ahead. Half the fun is the slow pace, and they stay colder in their shells.
- Squeeze the lemon over your peeled shrimp, not the whole pile. The ones at the bottom turn mushy if they sit in juice too long.
- Set out a bowl for the shells. Two kilos makes a real heap and you'll want it off the table.
Ways to vary it
- Stir a little chopped dill and a squeeze of lemon into the mayo if you want a quick dip instead of plain mayo.
- Swap the romaine for a soft butter lettuce and build little open sandwiches on the bread with shrimp piled on top.
- A cold beer or a glass of white turns this into a longer afternoon, if that's the mood.
Storage & leftovers
Peeled shrimp keep about a day in the fridge in a covered bowl, but they're best the day you buy them. Don't refreeze shrimp that were sold thawed. Eat them cold straight from the fridge, no reheating needed.
What to serve with it
Good bread and the mayo are really all you need. A few boiled new potatoes alongside make it more of a meal.
UC
By Untrained ChefPublished 12 May 2026 · Updated 11 July 2026
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