These are great as a pick up any time of the year.
- 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
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
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.
Transfer the canapes to a platter. Garnish with dill sprigs