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
- 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
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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.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||1 % / 12 mg|
|Vitamin A:||4 %|
|Vitamin B12:||14 %|
|Vitamin D:||12 %|