Shrimp and Dill Canapes

READY IN: 14mins
Recipe by evelynathens

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


  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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