Kicked-up Shrimp Canapes

Kicked-up Shrimp Canapes | Very Culinary

by Amy Flanigan on January 30, 2013 · 5 comments

“Shrimp is the fruit of the sea. There’s coldwater shrimp, warmwater shrimp, and freshwater shrimp. And of course, fresh shrimp. You can barbecue it, boil it, broil it, bake it, sauté it. There’s, um, shrimp kabobs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp in potatoes, shrimp burger, shrimp sandwich. That’s, that’s about it.” – Bubba, Forest Gump 

And there’s shrimp canapés!

Shrimp Canapes

I often wish I had named my blog something like “Finger Food” or “Sans Utensils” or “Forks Not Welcome”…and then post nothing but snacks and small bites. Too niche? Ya. But it would have been fun, right?

Kicked-up Shrimp Canapés
Makes approximately 20
Prep time: 30 minutes

Ingredients
• 2 cloves garlic, minced
• salt and pepper
• 1 tablespoon olive oil
• 1 pound medium shrimp, shelled, deveined
• 1/4 cup plus 1 tablespoon mayonnaise
• 1/2 cup (about 1/4 pound) diced jicama
• 2 scallions, finely chopped
• 1 tablespoon canola oil
• 1 1/2 teaspoons fresh lemon juice
• 3 teaspoons prepared horseradish
• pinch of cayenne, to taste
• 5 slices of good quality white bread
• 1/2 stick unsalted butter, melted
• handful of baby spinach leaves
• crush potato chips (optional)

Directions
Rub the shrimp with the garlic and sprinkle with salt and pepper. Warm a little olive oil in a large fry pan over medium-high heat. Add shrimp and saute for 2-3 minutes until opaque and cooked through. Transfer to a cutting board to cool.

In a medium bowl, whisk together mayonnaise, jicama, scallions, canola oil, lemon juice, horseradish, and cayenne; season to taste with salt and pepper. Cut cooled shrimps into thirds and add to the bowl. Stir to coat. Cover and chill.

Preheat oven to 375. Cut your bread slices into 4 squares, so you have 20 total. Lightly brush with butter. Place onto a baking sheet and pop in the oven; toast until golden, about 8 minutes. Let cool slightly.

Place a spinach leaf on each bread square and top with about a tablespoon of the shrimp mixture. Garnish with crushed potato chips, if desired.

(inspired by Bon Appetit)

Print this recipe
 

Leave a Comment

{ 5 comments… read them below or add one }

Dani H February 9, 2013 at 8:14 pm

how did i miss this recipe! it sounds scrumptious!!!

Reply

Kim February 1, 2013 at 1:12 pm

Jicama makes these I bet– that’s a genius pairing with shrimp – so light and fresh. And we looooove our shrimp in this house.

I like Joanne’s name idea. That may be too much of a niche for your blog, but it would be brilliant as a book! omg. You should think about this. That would be fun to put together. And fun for all of us to read.

Reply

Amy February 1, 2013 at 7:14 pm

Are you not familiar with my hatred of celery, Kim? Whenever a recipe calls for it, I sub in jicama. Works every time!

Reply

Joanne January 31, 2013 at 7:16 am

You know, “forks not required” would be the great name of your future cookbooks. Just saying. All the cook kids are doing it.

Reply

Kathy - Panini Happy January 30, 2013 at 5:56 pm

You should totally start the tiny bites blog! That would be fun. These are too cute – Bubba definitely should have included them in his list. :-)

Reply

Previous post:

Next post: