Ingredients
-
2
-
4
-
1
-
2
-
3
-
1
-
25
-
-
-
-
-
-
-
-
Directions
Shrimp and Dill Canapes, Another tasty tidbit for your next party, and a great addition to a Smorgesbrod setting , Made as written for ZWT 6, altho I admit to altering the presentation slightly by making the bread rounds larger than directed 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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Steps
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1
Done
|
Blanch Shrimp For 15 Seconds and Drain. |
|
2
Done
|
Refresh Under Cold Water and Drain Well. |
|
3
Done
|
Reserve 25 of the Smallest Shrimp and Chop Remainder. |
|
4
Done
|
in a Bowl, Combine Chopped Shrimp, Onion, Dill, Lemon Juice, Cream Cheese and Mayonnaise and Pepper to Taste. |
|
5
Done
|
Stir Until Combined Well. |
|
6
Done
|
Spread 1 Tsp of Mixture on Each Toast Round, Mounding, and Top Each Canap With 1 of the Reserved Shrimp. |
|
7
Done
|
Preheat Broiler. |
|
8
Done
|
Broil in a Jell-Roll Pan, About 4 Inches from Heat, For 3-4 Minutes, or Until Pale-Golden. |
