Shrimp Canapés
Issue date:
December, 2009
Louisiana Cookin
Servings:
Serves 24 - 12 thin white or wheat bread slices, trimmed of crust
- 4 tablespoons unsalted butter, melted
- 1/2 pound
- 2 tablespoons mayonnaise
- 1 tablespoon Creole or
- 1 tablespoon sweet pickle relish
- salt and cayenne pepper, to taste
- 1 teaspoon dry mustard
- 12 small pimiento-stuffed olives
Recipe photo:
Pairings:
G.H. Mumm Cordon Rouge Brut Non-Vintage (France) Instructions:
Preheat the oven to 400°F. Using a 2-inch round or star-shaped cookie cutter, cut out 12 rounds/stars from the bread slices. Brush both sides of each with the melted butter and transfer to a baking sheet lined with parchment paper. Toast the bread, turning once, until lightly golden, 8 to 10 minutes.
Finely chop (or pulse in a food processor) the shrimp. Combine the shrimp with the mayonnaise, mustard, relish, salt, pepper, and dry mustard in a small bowl. Stir to blend. Spread about 1 tablespoon of the mixture on each toast and top each with half an olive.
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