Canapes a L' Amiral

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READY IN: 40mins
YIELD: 20 canapes
UNITS: US

INGREDIENTS

Nutrition
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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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