Prep 45 mins
Cook 35 mins
Caramelized onion and golden raisins add sweet balance to the shrimp. It can be assembled in no time by making the onion spread ahead. Remove the shrimp for a vegetarian option and replace with crumbled feta. I've allowed 30 minutes resting time for the raisins and if the onions aren't made ahead of time another 30 minutes cooling time for the onions once cooked.We enjoyed them for Christmas Eve before the BIG meal.;)
- 1⁄2 cup golden raisin
- 2 tablespoons canola oil
- 4 cups chopped yellow onions
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons minced fresh dill
- 1⁄2 teaspoon fresh ground pepper
- hot sauce (a drop or two, to balance out flavors)
- 1⁄4 teaspoon salt
- 24 thin slices baguette, toasted
- 24 peeled and deveined cooked shrimp (26-30 per pound)
- Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes.
- Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.
- Drain and chop the raisins; add to the onions along with capers, dill, pepper, salt & a touch of hot sauce (to balance out the flavors).
- Cook uncovered, stirring, for 5 minutes.
- Transfer to a bowl and let cool for at least 30 minutes.
- Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.
I thought they were average, but should have been more flavorful for the work involved. I do not eat capers so I left them out and I am not sure if this was what went wrong, but I thought the flavor was somewhat bland. The larger shrimp was a bit too much and salad shrimp weren't enough, so I ended up chopping the larger shrimp and using about 1/2 of it on each piece. They are OK, but I don't expect them to be crowd pleasers at tonight's New Year's Eve party.