Greek Shrimp Canapes Recipes

MARINATED SHRIMP CANAPES

Steps:

• Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
• Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
• Arrange on serving dish and refrigerate until ready to serve.

SHRIMP CANAPES

Steps:

• Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
• In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
• The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

SHRIMP AND DILL CANAPES

Steps:

• Blanch shrimp for 15 seconds and drain.
• Refresh under cold water and drain well.
• Reserve 25 of the smallest shrimp and chop remainder.
• In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.
• Stir until combined well.
• Spread 1 tsp of mixture on each toast round, mounding, and top each canapé with 1 of the reserved shrimp.
• Preheat broiler.
• Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.

ANGIE'S SHRIMP CANAPES

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.
• Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
• Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
• Broil 2 min or until golden brown.
• Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts.
• Broil an additional 8 to 10 min or until hot and bubbly.