More Great Recipes: Appetizer | Shellfish

SHRIMP & AVACADO CANAPES


User Avatar
Member since 2006

Serves 12 | Prep Time | Cook Time

Ingredients

12 medium shrimp, peeled and deveined
1 avocado
1 lemon
4 cherry tomatoes
1 tablespoon fresh dill
Splash of red wine vinegar
Salt, pepper and cayenne, to taste
Dark pumpernickel or seeded rye bread


Cut bread into rounds with a 1½-inch cookie cutter and set aside.


Devein and shell shrimp, removing the tails (or you can just buy them that way from your supermarket or fishmonger). Blanch them in boiling water for a minute or two, just until cooked through; they should curl up nicely. [Chef’s Note: Be careful not to overcook the shrimp, or it will become rubbery.] Remove the shrimp from the water and immediately plunge them into a bowl of ice water to cool. When cooled, blot them dry with paper towels.


Make a purée of avocado with a squeeze of lemon juice, a few grinds of black pepper and a pinch of cayenne. Chop a bit of the fresh dill and toss it with the shrimp along with a small splash of red wine vinegar and tiny dash of salt to season.


Assemble your canapés by spreading a little of the avocado purée over each round of bread. Top with a dilled shrimp. Thinly slice the cherry tomatoes and top the shrimp with a tomato slice and a small sprig of dill.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11165 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze