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Canapes a L'amiral

List of Ingredients




Shrimp Butter:
1 tablespoon vegetable oil
1 large shallot, peeled, ends removed, minced
1 clove garlic, peeled, ends removed, minced
8 ounces shrimp in shell, rinsed
1/4 cup brandy
4 ounces cream cheese, softened (regular or reduced fat)
2 tablespoons butter, softened
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of vanilla

Canape:
20 slices (about 1/2-inch thick) baguette
1 teaspoon lime juice
10 small cooked shrimp, halved lengthwise
20 fresh flat-leaf parsley leaves
2 tablespoons caviar (see note)

To prepare shrimp butter: In a large skillet, heat the oil over medium heat. Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.


Increase the heat to high and add the shrimp. Saute the shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque. Remove the shrimp and cool. When they're cool enough to handle, peel and discard shells.


Transfer the shrimp mixture to a food processor fitted with the steel blade or a blender. Then return the skillet to the heat and add the brandy. Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze; scrape the glaze into the shrimp mixture.


Pulse the shrimp mixture until it is coarsely chopped. Add the cream cheese, butter, tomato paste, salt, pepper and vanilla. Process until almost smooth. Set aside.


To prepare the canapes: Place the baguette slices on a baking sheet and toast under the broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.


Drizzle the lime juice over the cooked shrimp halves; stir and reserve.


To assemble canapes: Place the shrimp butter in a pastry bag fitted with a decorative tube. Decoratively pipe the shrimp butter onto the toasted baguette slices -- or spread mixture on slices using a table knife. Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.


Makes 20 hors d'oeuvres, 1 per serving.


Cook's note: Sauteing the shrimp in their shells enhances their flavor. If desired, you may peel and devein the raw shrimp before sauteing.


If desired, substitute lumpfish caviar for caviar. It's about $4.75 for a 2-ounce jar and usually can be found near the canned meats in supermarkets.


From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $24.95).




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