- Prep Time
- 20 mins
- Total Time
- 25 mins
- Makes
- 24 canapes
Ingredients
- 1
- small onion, cut into wedges
- 10
- black peppercorns
- 1
- bay leaf
- 24
- frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
- 300 g
- 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 sauce
- 1 mL
- 24
- Sesame Rice Crackers
- 1/2 cup
- Spring Mix Salad Blend
- 125 mL
Directions
Step 1
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.)
Step 2
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 canape):
- Calories:
- 20
- Carbs:
- 2 g
- Protein:
- 1 g
