Shrimp and Dill Canapes

READY IN: 14mins
Recipe by evelyn/athens

Another tasty tidbit for your next party, and a great addition to a Smorgesbrod setting.

Top Review by twissis

Made as written for ZWT 6, altho I admit to altering the presentation slightly by making the bread rounds larger than directed. I used whole wheat bread, red onion for its mild flavor + a color variant & Icelandic baby shrimp. While the flavor of the shrimp mixture is tasty, I had a prob w/the presentation. The shrimp mixture was thinner than I expected it to be & got even moreso under the broiler, so I never got to a pale-golden color. Thinking that starting w/the shrimp mixture freshly refrigerated & firm might help, I chilled it & it did not help much, but .. To my delight, I found I liked the chilled mix better than after broiling. Go figure, huh? An afterthought became my method of choice. Thx for sharing this recipe w/us.

Ingredients Nutrition

Directions

  1. Blanch shrimp for 15 seconds and drain.
  2. Refresh under cold water and drain well.
  3. Reserve 25 of the smallest shrimp and chop remainder.
  4. In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.
  5. Stir until combined well.
  6. Spread 1 tsp of mixture on each toast round, mounding, and top each canapé with 1 of the reserved shrimp.
  7. Preheat broiler.
  8. Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.

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