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Shrimp Canapes

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Ingredients
  Unpeeled shrimp 12
  Dry white wine 1 Cup (16 tbs), divided
  Canned no salt added chicken broth 1⁄2 Cup (8 tbs)
  Unsalted chicken broth 1⁄2 Cup (8 tbs)
  Dill weed sprigs 2
  Dillweed sprigs 2
  Whole wheat bread slices 6 Ounce
  Light process cream cheese 1⁄4 Cup (4 tbs)
  Dill weed 1 1⁄2 Teaspoon, minced
Directions

Peel and devein shrimp, leaving tails intact, if desired.
Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan.
Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink.
Transfer shrimp and liquid to a bowl.
Cover and chill thoroughly.
Cut whole wheat bread slices into 12 rounds with a 2-inch biscuit cutter.
Reserve remaining bread pieces for another use.
Place bread rounds on a baking sheet.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.
Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine.
Spread cheese mixture evenly over one side of bread rounds.
Remove shrimp from liquid; discard liquid.
Place one shrimp on each bread round.
Garnish with fresh dillweed sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Shrimp
Interest: 
Healthy

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