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
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

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.

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Nutrition

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 %