Shrimp & Roasted Red Pepper Canapés
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 25 mins
- Makes
- 24 canapes
Ingredients
- 1
- small onion, cut into wedges
- 10
- black peppercorns
- 1
- bay leaf
- 24
- frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
- 300 g
- 1/4 cup
- Flame Roasted Red Pepper Tapenade
- 60 mL
- 2 tbsp
- mayonnaise-style dressing
- 30 mL
- 1 tsp
- finely chopped fresh tarragon or dill
- 5 mL
- 1/4 tsp
- hot sauce
- 1 mL
- 24
- Sesame Rice Crackers
- 1/2 cup
- Spring Mix Salad Blend
- 125 mL
Directions
Step 1
Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)
Step 2
Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 canape):
- Calories:
- 20
- Carbs:
- 2 g
- Protein:
- 1 g