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The Kitchen Table

Recipe of the Day March 1 - Party fare!

15 years ago

Shrimp & Roasted Red Pepper CanapÃ©s Recipe

Serves 24, Prep time: 20 minutes, Total time: 25 minutes

1 small onion, cut into wedges

10 black peppercorns

1 bay leaf

24 frozen, uncooked Compliments Pacific White Shrimp (31/40 ct), about 1/3 bag (300 g), thawed

1/4 cup Compliments Sensations Flame Roasted Red Pepper Tapenade 60 mL

2 tbsp Compliments Balance Mayonnaise Style Dressing 30 mL

1 tsp finely chopped fresh tarragon or dill 5 mL

1/4 tsp hot pepper sauce 1 mL

24 Compliments Balance Sesame Rice Crackers

1/2 cup Compliments Spring Mix Salad Blend 125 mL

1. Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)

2. Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.

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Comment (1)

glenda_al
15 years ago
I plan to make these for luncheon next week.

{{!gwi}}
Pesto appetizer squares
4 cups Original BisquickÂ® mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

1. Heat oven to 375ÂºF. Grease rectangular pan, 13x9x2 inches.
2. Stir together all ingredients except marinara sauce. Spread in pan.
3. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.
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