CookEat Recipe
Shrimp Canapés
Square toast canapés with quartered shrimp and a butter, Parmesan and anchovy coating, baked and finished with parsley greens.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Have one pint of fresh raw medium shrimp, peeled, deveined and with tails removed. Cut every shrimp in half lengthwise, then crosswise, making four pieces from each. Put the shrimp on a plate, season with the teaspoon salt and saltspoon cayenne, and mix well. Keep raw shrimp and its utensils separate from the clean serving dish and garnish.
Step 2
Cut six sandwich-bread pieces a quarter inch thick and two and a half inches square. Toast them to a nice colour. Divide the prepared raw shrimp equally among these six toasts.
Step 3
Pound the ounce of butter, ounce of grated Parmesan, tablespoon anchovy paste and saltspoon paprika together in a mortar to form a paste. Spread this same paste equally over the six canapés and place them in a baking tin.
Step 4
Bake for about eight minutes, continuing as needed until the shrimp are fully cooked and opaque and the topping is golden. With a clean thin probe suited to small foods, check the thickest shrimp contacts in several places on every canapé reach 74°C, without reading the hot tray or bread instead of shrimp.
Step 5
Transfer to a clean hot dish, decorate with the prepared parsley greens and serve promptly.
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