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Canape-Shrimp and Dill Canapes

Source of Recipe

Gourmet 1990


List of Ingredients

two 4 1/4 ounce cans tiny shrimp, drained
4 teaspoons minced onion
1 tablespoon snipped fresh dill
2 teaspoons fresh lemon juice
3 ounces cream cheese, softened
1 tablespoon mayonnaise
twenty-five 1 1/2-inch toast round, cut from slices of white or whole-wheat bread, toasted lightly


Recipe

In a saucpen of boiling water blanch the shrimp for 15 seconds and drain them in a colander. Refresh the shrimp under dold running water and drain them well. Reserve 25 of the smallest shrimp for garnish and chop the remaining shrimp. In a bowl combine the chopped shrimp, the onion, the dill, the lemon juice, the cream cheese, the mayonnaise, and the pepper to taste and stir the mixture until it is combined will. Spread 1 teaspoon of the mixture on each toast round, mounding it, and top each canape with 1 of the reserved whole shrimp. Broil the canapes in a jelly-roll pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until they are pale golden. Makes 25 canapes.