📝 About This Recipe
Transport yourself to the windswept coasts of Lower Saxony and Schleswig-Holstein with this quintessential German maritime delicacy. These tiny, hand-shelled 'Nordseekrabben' (brown shrimp) are prized for their intense, slightly sweet, and salty flavor profile that perfectly complements buttery eggs and hearty bread. It is a rustic yet sophisticated dish that captures the pure essence of the North Sea in every bite.
🥗 Ingredients
The Shrimp
- 250 grams North Sea Shrimp (Nordseekrabben) (pre-cooked and shelled, highest quality available)
- 1 tablespoon Unsalted Butter (for a quick toss)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Scrambled Eggs
- 4 large Fresh Organic Eggs (at room temperature)
- 2 tablespoons Heavy Cream (for extra creaminess)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1 pinch White Pepper (ground)
- 1 tablespoon Unsalted Butter (for frying)
The Base and Garnish
- 2 thick slices Dark Rye Bread (Schwarzbrot) (German-style pumpernickel or sourdough rye)
- 2 tablespoons Salted Butter (for spreading)
- 1 small bunch Fresh Chives (finely snipped)
- 2 sprigs Fresh Dill (for garnish)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 2 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by rinsing the North Sea shrimp briefly under cold water if they were packed in brine, then pat them extremely dry with paper towels.
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2
In a small bowl, crack the four eggs and whisk them gently with the heavy cream, sea salt, and white pepper until just combined; avoid over-beating to keep the texture velvety.
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3
Toast the slices of dark rye bread until the edges are slightly crisp but the center remains chewy.
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4
While the bread is warm, generously spread the salted butter over each slice, allowing it to melt into the grain.
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5
Heat a small non-stick skillet over low-medium heat and add 1 tablespoon of unsalted butter for the eggs.
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6
Once the butter is foaming, pour in the egg mixture. Let it sit for 20 seconds until the bottom begins to set.
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7
Using a silicone spatula, gently push the eggs from the edges to the center, creating large, soft curds. Remove from heat while they still look slightly wet—they will finish cooking on the plate.
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8
In a separate small pan over medium heat, melt the remaining tablespoon of butter. Add the shrimp and toss for only 60 seconds. You only want to warm them through, not cook them further, as they are already pre-cooked.
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9
Sprinkle the shrimp with a teaspoon of lemon juice and half of the snipped chives while still in the pan.
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10
Place the buttered rye bread on two warmed plates. Divide the soft scrambled eggs evenly across the two slices.
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11
Top the eggs generously with the warm North Sea shrimp, letting some spill over the sides onto the plate for a rustic look.
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12
Garnish with the remaining chives, dill sprigs, and the thinly sliced radishes for a peppery crunch.
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13
Serve immediately with a lemon wedge on the side for an extra bright finish.
💡 Chef's Tips
Always look for 'hand-shelled' shrimp if possible, as machine-shelled varieties lose much of their delicate texture and flavor. Never boil or fry the shrimp for a long time; they are very small and turn rubbery in seconds—warming them through is all that's needed. If you can't find German rye, a dense sourdough or high-quality whole-grain bread is a suitable substitute. Use high-quality European butter with a high fat content for the most authentic 'Coastal' flavor. For a more decadent version, add a dollop of crème fraîche to the eggs just before they finish cooking.
🍽️ Serving Suggestions
Pair with a crisp, dry Northern German Pilsner or a chilled glass of Grauburgunder (Pinot Gris). Serve with a side of 'Bratkartoffeln' (German fried potatoes) for a more substantial lunch. A light cucumber salad with dill and white vinegar dressing provides a refreshing contrast to the rich eggs. Enjoy as a classic 'Zweite Frühstück' (second breakfast) or a light 'Abendbrot' (dinner).