Jumbo Shrimp Canapés with Chili Lime Cream

Name: Jumbo Shrimp Canapés with Chili Lime Cream
Yield: 40 - 48 pieces
Ingredients: 2 lb (1 Kg) jumbo shrimp peeled and deveined; 3 tbsp (45 mL) butter; 1 cup (250 mL) 35 % cream; 1/2 tsp (2 mL) chili powder; 1/4 tsp (1 mL) salt; 1 tsp (5 mL) grated lime zest; 1 tsp (5 mL) freshly squeezed lime juice; Slices of cucumber; Lime zest for garnish

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

Prep: 15 min
Cooking: 10 min - 15 min
Refrigeration: 30 min

Yields 40 - 48 pieces

jumbo shrimp canapes with chili lime cream

Ingredients

2 lb (1 Kg) jumbo shrimp peeled and deveined
3 tbsp (45 mL) butter
1 cup (250 mL) 35 % cream
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) grated lime zest
1 tsp (5 mL) freshly squeezed lime juice
Slices of cucumber
Lime zest for garnish

READY FOR REWARDS?

Preparation

In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Sauté shrimp, in batches, just until pink, opaque and curled, about 4 min, adding more butter between batches. Transfer to a plate and refrigerate until chilled.

In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip just until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.

Place a small dollop of whipped cream on cucumber slices. Place one shrimp on each and garnish with lime zest.