Rejer

Rejer is the Danish plural noun for shrimp. The singular form is reje, meaning a shrimp. In Danish cuisine, rejer are widespread and appear in many dishes, from the classic rejemad (shrimp sandwich) on rugbrød to a shrimp cocktail, salads, and seafood sauces. They are typically small to medium-sized crustaceans, harvested from cold North Atlantic waters, and may be served shelled or peeled, fresh or cooked and chilled. In markets and recipes, peeled pre-cooked prawns labeled as rejer are common for convenience.

Culinary uses: Rejer are commonly mixed with mayonnaise, dill, lemon, and cucumber; on open-faced sandwiches they may be placed on buttered rye bread with a slice of lemon and dill. In restaurants, you may encounter salat med rejer (shrimp salad) and rejekoldtbord (shrimp platters). The term is widely recognized by Danish speakers and appears frequently in home cooking and on menus.

Etymology and naming: Rejer derives from the Danish word reje for a shrimp, with the plural formed by the standard Danish plural suffix -er. The exact historical origin of the term is not precisely documented in accessible sources, but it is a customary Danish word for seafood portions. Related terms in neighboring languages differ, reflecting regional vocabulary for decapod crustaceans.