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
Ingredients
- 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
Method
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Pulse cream cheese with horseradish in food processor until smooth. Season with salt to taste.
- Place 1 teaspoon of cream cheese mixture on toasted round. Top with shrimp and garnish with chopped chives.