Shrimp Canapes Recipe
Ingredients
| Medium | 12 , unpeeled | |
| 1/2 cup plus 1 teaspoon dry white wine, divided | ||
| Salt | 1/2 Cup (16 tbs) | |
| 2 fresh dillweed sprigs | ||
| Whole wheat bread slice | 6 | |
| Light cream cheese | 1/4 Cup (16 tbs), Processed | |
| 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.
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.
Chef
