Free Recipe Shrimp, Cucumber And Dill Butter Canapes
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Shrimp, Cucumber And Dill Butter Canapes Recipe
1/2 c Dry white wine
2 c Water
1 tb Kosher salt
12 md Shrimp; heads removed
6 sl White sandwich bread; very
-thin, crusts removed
3 oz Shallot-Parsley Butter; (see
-recipe)
1 Seedless cucumber
1 sm Fresh dill bunch; sprigs
-removed
Shrimp, Cucumber And Dill Butter Canapes Preparation
Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cool, peel and devein. Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 minutes on each side, or until bread has dried out and is slightly toasted. Cool toast on wire rack. Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or vegetable peeler, thinly slice cucumber. Place 2 cucumber slices side by side to cover surface of bread slice. Arrange sprigs of dill over cucumber. Cut 2 shrimp in half lengthwise and evenly space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve. Makes 24 pieces. Source: Newsday – 06-10-1999 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Copyright: 1999 – Clarkson Potter – $35 Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; trace Carbohydrate; 5mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Martha Stewart”s Hors D”Oeuvres Handbook by Ma Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 24
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