These Shrimp Salad Canapés are perfect accompaniments to spring and summer menus.
Shrimp Salad Canapés
Yield: 12
Ingredients
- 1 pound headless shrimp, peeled, deveined, and cooked
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped bright green olives, such as Castelvetrano
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped green onion (green tops only)
- 2 teaspoons fresh lemon juice
- ½ teaspoon Mrs. Dash original salt-free seasoning blend
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices firm white sandwich bread, frozen
- Garnish: 12 lemon curls*
Instructions
- In the work bowl of a food processor, pulse shrimp until finely chopped.
- In a bowl, combine shrimp, mayonnaise, olives, celery, green onion, lemon juice, Mrs. Dash, salt, and pepper, stirring until blended. Cover, and refrigerate until cold, approximately hours. Using a 2-inch round cutter, cut 12 shapes from frozen bread, discarding scraps. Place bread rounds in a resealable plastic bag until bread has thawed.
- Place a scoop of cold shrimp salad on each thawed bread round.
- Garnish each canapé with a lemon curl, if desired. Serve immediately.
Notes
*Using a channel knife or a zesting tool, cut long strips of lemon peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.
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