Shrimp and Dill Canapes
Another tasty tidbit for your next party, and a great addition to a Smorgesbrod setting.
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READY IN: 14mins
YIELD: 25 canapes
UNITS: US
INGREDIENTS
Nutrition- 2
- 4teaspoons minced onions
- 1tablespoon minced fresh dill
- 2teaspoons fresh lemon juice
- 3
- 1tablespoon mayonnaise
- 25slices white bread or 25 slices whole wheat bread, toasted lightly, 1 1/2 inch round
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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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