Spicy Canapés with Shrimp and Grilled Red Pepper

This is the Spicy Canapés with Shrimp and Grilled Red Pepper recipe.

  • Prep: 15 min
  • Cooking: 5 min - 10 min
Yields 24 canapés
spicy canapes with shrimp and grilled red pepper


  • 3/4 cup (180 mL) water
  • 1/4 cup (60 mL) white wine
  • Juice of one lemon
  • 1 lb (450 g) shrimp peeled and deveined
  • Spread
  • 1 cup (250 mL) Canadian Ricotta cheese
  • 1 1/2 cups (375 mL) grilled red bell pepper roughly chopped
  • 1 green onion roughly chopped
  • 1 hot pepper grilled and de-seeded or a few drops hot pepper sauce
  • 1 tbsp (15 mL) your choice of fresh herbs (basil, chive, thyme, oregano, parsley.)
  • Salt and freshly ground pepper to taste
  • About 24 slices of fresh bread or toasted bread
  • Zest of one lemon


In a pan, combine water, wine and lemon juice. Bring to the boil and season generously. Cook the shrimp in this liquid (known as a 'court-bouillon') 5 min or until pink and then cool quickly without rinsing. Set aside 1/4 cup (60 mL) of court-bouillon.

Puree all the spread ingredients including the Ricotta cheese in a food processor, mix in the herb and season. If the mixture is too thick, add the reserved court-bouillon.

Top each bread slice with a little of the spread, or spread it with a knife. Add a shrimp, garnish with lemon zest and a sprig of fresh herb.

Refrigerate until you are ready to serve canapés.

Véronique Gagnon-Lalanne, chef


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