Shrimp canapes

Yield: 1 servings

Measure Ingredient
6 slices Homemade-type white bread
3 tablespoons Unsalted butter; softened
12 \N Thin round slices of small tomatoes
48 slices Ripe olives
12 \N Cooked small shrimp
¼ cup Mayonnaise
1 tablespoon Drained bottled horseradish
12 \N Dill sprigs

Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.

In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.

The canapes may be made 30 minutes in advance and kept covered and chilled.

Arrange the canapes on a platter.

Makes 12 canapes.

Gourmet June 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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