Shrimp Canapes

2013-06-20

Cuisine: American
Course: Appetizers and Snacks
Skill Level: Easy

These are great as a pick up any time of the year.

Ingredients

1/2 lb shrimp, cooked shelled deveined
1/2 cup butter, softened
3 Tbs heavy cream
1 tsp lemon juice
2 tsp tomato paste
1 tsp anchovy paste
pinch salt
12 small cooked shrimp
12 slices of toasted bread

Method

Step 1

In a food processor fitted with the steel blade or in a blender in batches puree the shrimp, butter cut into bits, heavy cream, lemon juice, tomato paste, anchovy paste and salt until the mixture is smooth

Step 2

Have ready 12 small shrimp cooked shelled,halved lengthwise and deveined. Put a half shrimp in each of 24 well buttered 1 1/2 inch miniature muffin tins. Divide the shrimp puree among the tins filling each tin three-quarters full. Smooth the tops and chill the tins covered for at least 3 hours. With a 1 1/2 inch round fluted cutter, cut out 24 rounds from toasted bread slices. Loosen the edge of each mold with the tip of a sharp knife and invert the molds onto the toast rounds.

Step 3

Transfer the canapes to a platter. Garnish with dill sprigs

Step 4