Shrimp with Horseradish Canapes

Yield: 6 to 8 servings.

BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture.  This is a great cocktail party item.  You can make all the parts ahead of time and put together right before your guest arrive


  • 9 slices very thin white bread
  • 1 pound large shrimp, peeled, deveined, and tails removed
  • 1 cup crème fraiche
  • 3 tablespoons finely grated fresh horseradish or (3 tablespoons drained from jar)
  • 1 bunch finely chopped chives
  • Kosher salt


  1. Preheat oven to 350 degrees F.
  2. Using a 1 1/2 inch round cutter, cut 4 rounds from each slice of bread. Place rounds on sheet pan and  toast in oven until golden brown, about 12 to 14 minutes.
  3. Bring a 5-qt pot of highly salted water to a boil. Prepare a medium size bowl with ice and water. Add shrimp to boiling water and simmer until cooked through, about 3 to 4 minutes. With a slotted spoon or strainer transfer shrimp to ice water to stop the cooking.  Drain, pat dry, cut lengthwise and keep cool.
  4. Pulse cream cheese with horseradish in food processor until smooth. Season with salt to taste.
  5. Place 1 teaspoon of cream cheese mixture on toasted round.  Top with shrimp and garnish with chopped chives.