posted by SueFreeman 07-03-102 9:17 AM
Shrimp Canapes with Parsley Butter
By slicing shrimp lengthwise you can get twice the amount of shrimp and equal taste and more appetizers.
1/2 cup white wine, dry
1 T kosher salt or sea salt
12 Med. Shrimp
6 very thin slices white sandwich bread, crusts removed
3 ounces finely minced shallots
Parsley butter (recipe follows)
1 seedless cucumber
1 small bunch fresh dill
seafood sauce
Place wine, 2 cups water and salt in med. saucepan. Bring to simmer and cook shrimp until shrimp are cooked through, about 1 minute. Make sure shrimp is not overcooked and pretty pink. Drain and cool. Peel devein and cut lengthwise to preserve curve of shrimp and set aside.
Heat oven to 300. Arrange bread slices on baking sheet and lightly toast but not not golden. Just dry out.....about 5 to 7 minutes per side. Set aside to cool.
Cut bread into four pieces per slice. Spread with shallot parsley butter and place thinly sliced cucumber slice on each piece. Top with one shrimp and sprinkle with dill weed. Repeat with rest of bread and arrange on platter. Put small dish of seafood sauce in middle so thos who want to add a dollop of sauce can do so.
Shallot Parsley Butter:
Shallots must be chopped finely so butter is smooth.
8 T unsalted butter
1 large shallot, minted to yeild 3 T
1 T dry white wine
1 tsp kosher salt
1 T finely chopped fresh flat leaf parsley
Heat 1/2 T butter over med. heat in small skillet. Add whine and shallot and cook til tender and liquid has evaporated. Do not brown shallot. Remove from heat and cool down completely.
Place remaining butter in bowl and add shallot mixture and parsley. Smash with fork or spoon until well combined. Transfer to plastic wrap and make log 1 inch wide log. Put in fridge until ready to use.