Name: Shrimp and Dill Canapes
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 25 canapes
Ingredients: 2 (5 ounce) cans baby shrimp, drained; 4 teaspoons minced onions; 1 tablespoon minced fresh dill; 2 teaspoons fresh lemon juice; 3 ounces cream cheese, softened; 1 tablespoon mayonnaise; 25 slices white bread or 25 slices whole wheat bread, toasted lightly, 1 1/2 inch round

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Recipe by evelynathens

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Shrimp and Dill Canapes created by twissis

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

Ready In:: 14mins
Yields:
Units:

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ingredients

2 (5 ounce) cans baby shrimp, drained
4 teaspoons minced onions
1 tablespoon minced fresh dill
2 teaspoons fresh lemon juice
3 ounces cream cheese, softened
1 tablespoon mayonnaise
25 slices white bread or 25 slices whole wheat bread, toasted lightly, 1 1/2 inch round

directions

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

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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

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photo by twissis

6/4/2010

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review by twissis

6/4/2010

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.

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photo by Chef floWer

6/19/2007

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review by Chef floWer

6/19/2007

I made this for *Zaar World Tour III* - I made these for lunch, they were so easy to put together and very yummy. I changed the serving size and substituted the onion to red onion and used white bread. Thank you evelyn/thens

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creation by evelynathens

5/27/2003

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