Shrimp Canapes Recipe
Summary
Ingredients
| White bread slice | 20 | |
| Butter/Margarine | 2 Tablespoon | |
| Dried thyme | 1⁄2 Teaspoon | |
| Frozen cooked shrimp | 1⁄4 Pound | |
| Shredded swiss cheese | 2 Ounce | |
| Mayonnaise | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Radish slices | 20 | |
| Dill weed | 20 Small |
Directions
Cut each slice of bread into 2 decorative shapes using 2-inch cutters.
Make breadcrumbs from leftover bread pieces; set aside 1/2 cup.
Reserve any remaining breadcrumbs for use in other recipes.
Combine butter and thyme; brush over bread cutouts.
Place cutouts on cookie sheets; broil 6 inches away from heat for 1 minute or until lightly browned.
Cool.
Combine the 1/2 cup reserved bread crumbs, shrimp, cheese, mayonnaise, and salt; mix well and spread on bread cutouts.
Bake at 425° for 7 minutes or until bubbly; garnish each canape with a radish slice and a sprig of dillweed, if desired.
Make breadcrumbs from leftover bread pieces; set aside 1/2 cup.
Reserve any remaining breadcrumbs for use in other recipes.
Combine butter and thyme; brush over bread cutouts.
Place cutouts on cookie sheets; broil 6 inches away from heat for 1 minute or until lightly browned.
Cool.
Combine the 1/2 cup reserved bread crumbs, shrimp, cheese, mayonnaise, and salt; mix well and spread on bread cutouts.
Bake at 425° for 7 minutes or until bubbly; garnish each canape with a radish slice and a sprig of dillweed, if desired.
Chef
