Jumbo Shrimp Canapés with Chili Lime Cream
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
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
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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.
Tips
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Nutritional information
Per serving| Energy: | 45 Calories |
| Protein: | 4 g |
| Carbohydrate: | |
| Fat: | 3 g |
| Fibre: | |
| Sodium: | 65 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 1 % / 12 mg |
| Vitamin B12: | 14 % |
| Vitamin D: | 12 % |
| Niacin: | 6 % |
| Vitamin A: | 4 % |
