Shrimp canapes are always popular at special events, parties and picnics, so let's try some exciting ideas added to this traditional appetizer. Let's think south of the border, how about a touch of Greek, or just go a little fruity for a seasonal flair.
Hot & Zesty Shrimp Canapes- butter sauteed fresh jumbo shrimp
- 1/2 cup cream
- chili powder
- 1/4 tsp ground red pepper flakes
- 1/4 tsp salt
- 1/2 tsp grated lime zest
- 1/4 cup freshly squeezed lime juice
- 1 sliced cucumber
- lime zest garnish
Say Greek Shrimp Canapes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup dry white wine
- 2 garlic cloves, minced
- 1/2 pound fresh uncooked shrimp - peeled and deveined
- 1 large cucumber
- 1/2 cream cheese softened
- 5 tbsp fresh chopped parsley
In a mixing bowl, whisk together olive oil, lemon juice, wine and garlic cloves until blended. Add shrimp and coat. Chill covered for 45 minutes. Remove and scoop out shrimp into a skillet. Pour in marinade and saute shrimp on medium heat until done. Remove shrimp from pan. Slice cucumbers about 1/4" thick. Pipe cream cheese onto cucumber slice. Top with a shrimp feathered with parsley.
Some Like It Fruity Shrimp Canapes- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp honey
- 1 tbsp grated lime peel
- 1/2 tsp salt
- 1/2 pound fresh uncooked peeled deveined medium shrimp
- 2 tbsp butter - softened
- 2 tbsp orange marmalade
- 1/2 cup softened cream cheese
- slices French baguette, 1/4 inch thick
- cilantro sprigs for garnish
Blend oil, lemon juice, lime peel, salt, and honey in a medium mixing bowl. Add shrimp and toss to cover. Chill lidded for 30 minutes to 2 hours. Stir once. Using a small bowl, make a paste with the butter and marmalade, spread onto bread slices.
Preheat oven broiler. When ready, remove shrimp from marinade. Discard the marinade. On a sheet pan, place shrimp in a single layer. Broil about 4-6 inches until shrimp shows light color(about 4-6 minutes). Spread softened cream cheese on bread slice, add a shrimp a piece of cilantro.
Wine Pairing: Vermentino
