Seafood Canapes With Lemon Chive Butter Recipes

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CITRUS-MARINATED SHRIMP CANAPéS



Citrus-Marinated Shrimp Canapés image

Top crisp slices of bread with citrus butter and tangy broiled shrimp.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 10

1/3 cup olive or vegetable oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons grated lime peel
1/4 teaspoon salt
24 uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3 tablespoons butter or margarine, softened
1 tablespoon orange marmalade
24 slices French baguette, 1/4 inch thick
Cilantro sprigs

Steps:

  • In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
  • Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
  • Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
  • Place 1 shrimp on each baguette slice. Garnish with cilantro.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g

SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER



Seafood Canapes with Lemon-Chive Butter image

Categories     Mixer     Fish     Marinate     Cocktail Party     Oscars     New Year's Eve     Lemon     Orange     Salmon     Chive     Sour Cream     Gourmet

Yield Makes 48 canapés

Number Of Ingredients 17

1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces
1/2 red onion, sliced thin
3 tablespoons fresh orange juice
For the lemon-chive butter
3/4 stick (6 tablespoons) unsalted butter, softened
3 tablespoons sour cream
2 teaspoons fresh lemon juice
1 tablespoon minced fresh chives
16 slices of rye bread
2 ounces smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 ounce black caviar
For the garnish
fresh parsley leaves
thin crosswise slices of orange sections
fresh chives
1/2-inch-long fine julienne of orange zest

Steps:

  • In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
  • Make the lemon-chive butter:
  • In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
  • Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.

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