Jumbo Shrimp Canapés with Chili Lime Cream

Appetizers

A sophisticated twist on a shrimp appetizer. These canapés will bring new life to your cocktail party nibbles.

  • Total Preparation Time: 49 minutes

Makes 40 to 48 pieces

Rating: 0 Stars

Ingredients

2 lb1 KgJumbo Shrimp, peeled and deveined
3 tbsp45 mLGAY LEA - Salted Butter
1 cup250 mL35% Cream
3/4 tsp3 mLChilli Powder
1/4 tsp1 mLSalt
1 tsp5 mLLime Zest, grated
1 tsp5 mLLime Juice, freshly squeezed
Cucumber, 1 slice per shrimp
Lime Zest, for garnish
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Instructions

  1. In large skillet, melt 1 tbsp (15 mL) butter over medium high heat. Sautée shrimp in batches, until just pink, opaque and curled for about 4 minutes, adding more butter between batches. Transfer to a plate and refrigerate until chilled.
  2. In chilled bowl, combine cream, chilli powder, salt and lime zest. Whip until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.
  3. Slice cucumber on angle, approximately ¼” thick (5 mm).
  4. Place a small dollop of whipped cream on cucumber slices.
  5. Place one shrimp on each and garnish with lime zest.
  •  These elegant appetizers are perfect for summer entertaining on the patio.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

2 lb1 KgJumbo Shrimp, peeled and deveined
3 tbsp45 mLGAY LEA - Salted Butter
1 cup250 mL35% Cream
3/4 tsp3 mLChilli Powder
1/4 tsp1 mLSalt
1 tsp5 mLLime Zest, grated
1 tsp5 mLLime Juice, freshly squeezed
Cucumber, 1 slice per shrimp
Lime Zest, for garnish
Add to Shopping List

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