Canapes a L' Amiral
Ready In: 40 mins
Yields: 20 canapes
Ingredients
- 1 baguette, sliced into twenty 1/2-inch slices
- 1 teaspoon lime juice
- 10 small cooked shrimp, peeled and halved lengthwise
- fresh flat leaf parsley (you'll need 20)
- 2 tablespoons caviar
Shrimp butter
- 1 tablespoon vegetable oil
- 1 large shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 8 ounces shrimp, in shell rinsed
- 1⁄4 cup brandy
- 4 ounces cream cheese, softened (regular or reduced fat)
- 2 tablespoons butter, softened
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 dash vanilla extract
Directions
- To make canapes: Place baguette slices on a baking sheet and toast under broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.
- Drizzle lime juice over cooked shrimp halves; stir and reserve.
- To make shrimp butter: In a large skillet, heat the oil over medium heat.
- Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
- Increase heat to high and add the shrimp. Saute shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque.
- Remove the shrimp and cool.
- When cool enough to handle, peel and discard shells.
- Transfer shrimp mixture to a food processor fitted with the steel blade or a blender.
- Return skillet to the heat and add brandy.
- Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
- Pulse shrimp mixture in food processor until it is coarsely chopped.
- Add the cream cheese, butter, tomato paste, salt, pepper and vanilla.
- Process until almost smooth and set aside.
- To assemble canapes: Place shrimp butter in a pastry bag fitted with a decorative tube.
- Decoratively pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife.
- Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.
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