 |
Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 12 |
|
Another tasty tidbit for your next party, and a great addition to a Smorgesbrod setting. Ingredients:
2 (5 ounce) cans baby shrimp, drained |
4 teaspoons minced onions |
1 tablespoon minced fresh dill |
2 teaspoons fresh lemon juice |
3 ounces cream cheese, softened |
1 tablespoon mayonnaise |
25 slices white bread or 25 slices whole wheat bread, toasted lightly, 1 1/2 inch round |
Directions:
1. Blanch shrimp for 15 seconds and drain.
2. Refresh under cold water and drain well.
3. Reserve 25 of the smallest shrimp and chop remainder.
4. In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.
5. Stir until combined well.
6. Spread 1 tsp of mixture on each toast round, mounding, and top each canapé with 1 of the reserved shrimp.
7. Preheat broiler.
8. Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.
|
|