Shrimp Cocktail Canapes
Canadian Living Magazine, December 2013
Elegant all-in-one shrimp cocktail bites bring bread, dip and seafood together beautifully. If you’d like to forgo the bread, the cocktail sauce alone is a great dip for shrimp. It also make an ideal topper for broiled fish.
7 slices white sandwich bread, crusts removed
1 tbsp butter, melted
28 frozen cooked peeled medium shrimp, thawed, tails removed and rinsed (about 300 grams)
Fresh cilantro leaves
Cocktail Sauce
1/4 cup light mayonnaise
2 tbsp fresh cilantro leaves
1 tbsp prepared horseradish
2 tsp tomato based chili sauce
1/2 tsp Worcestershire sauce
Using a rolling pin, flatten each slice bread to 1/8 inch (3 mm) thickness.: cut each into 4 squares. Brush cups of mini muffin tin with half of the butter. Press square into each well; brush with remaining butter. Bake in 400 F oven (200 C) until golden, about 6 minutes. Let cool on rack. (Make ahead: Let stand at room temperature for up to 3 hours.)
Cocktail Sauce: Meanwhile, in bowl, stir together mayonnaise, cilantro, horseradish, chili sauce and Worcestershire sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Fill each toast cup with about 1/2 tsp of the sauce; top with shrimp. Garnish with cilantro.
Canadian Living Magazine, December 2013
Elegant all-in-one shrimp cocktail bites bring bread, dip and seafood together beautifully. If you’d like to forgo the bread, the cocktail sauce alone is a great dip for shrimp. It also make an ideal topper for broiled fish.
7 slices white sandwich bread, crusts removed
1 tbsp butter, melted
28 frozen cooked peeled medium shrimp, thawed, tails removed and rinsed (about 300 grams)
Fresh cilantro leaves
Cocktail Sauce
1/4 cup light mayonnaise
2 tbsp fresh cilantro leaves
1 tbsp prepared horseradish
2 tsp tomato based chili sauce
1/2 tsp Worcestershire sauce
Using a rolling pin, flatten each slice bread to 1/8 inch (3 mm) thickness.: cut each into 4 squares. Brush cups of mini muffin tin with half of the butter. Press square into each well; brush with remaining butter. Bake in 400 F oven (200 C) until golden, about 6 minutes. Let cool on rack. (Make ahead: Let stand at room temperature for up to 3 hours.)
Cocktail Sauce: Meanwhile, in bowl, stir together mayonnaise, cilantro, horseradish, chili sauce and Worcestershire sauce. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Fill each toast cup with about 1/2 tsp of the sauce; top with shrimp. Garnish with cilantro.