Shrimp & Roasted Red Pepper Canapés
Prep time: 20min
Total time: 25min
1
Small onion, cut into wedges
0
10
Black peppercorns
0
1
Bay leaf
0
24
Frozen, uncooked Pacific White Shrimp (31/40 ct), about 1/3 bag (300 g), thawed
0
1/4 cup
Flame Roasted Red Pepper Tapenade
60 mL
2 tbsp
Mayonnaise Style Dressing
30 mL
1 tsp
Finely chopped fresh tarragon or dill
5 mL
1/4 tsp
Hot pepper sauce
1 mL
24
Sesame Rice Crackers
0
1/2 cup
Spring Mix Salad Blend
125 mL
calories
20
carbs
2 g
protein
1.67 g
Directions
-
Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)
-
Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.
