Räkröra

Räkröra is a traditional Swedish dish consisting of boiled shrimp served with a creamy, buttery sauce, often accompanied by boiled potatoes, lingonberry jam, and sometimes pickled cucumbers or onions. The name derives from the Swedish words *räka* (shrimp) and *röra* (to mix or stir), though the dish is typically not stirred after cooking. It is a classic example of Swedish comfort food, particularly associated with the coastal regions of Sweden, where shrimp are abundant.

The dish originated in the 19th century, evolving from simpler shrimp preparations. Its popularity grew as shrimp became more accessible due to improved fishing techniques and preservation methods. Räkröra is often enjoyed as a light meal or appetizer, though it can also be served as part of a larger lunch or dinner. The sauce is the defining element of the dish, made from butter, cream, and sometimes lemon juice or white wine, which is blended with the boiled shrimp to create a smooth, velvety texture.

While traditional räkröra uses fresh or salted shrimp, modern variations may include other seafood or even vegetarian alternatives like mushrooms or tofu. The dish is commonly found in Swedish restaurants, particularly in coastal areas, and is also a staple in Swedish home cooking. Its simplicity and rich flavors make it a beloved dish among both locals and visitors to Sweden. Räkröra is often paired with dark rye bread or other Swedish bread varieties to complement its creamy and slightly tangy profile.