These Shrimp-Tapenade Canapés make excellent finger foods for any occasion.
Shrimp-Tapenade Canapés
Yield: 24
Ingredients
- 1 cup pitted Castelvetrano olives*
- ⅓ cup loosely packed fresh parsley
- 2 tablespoons capers
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 4 cups water
- 1 tablespoon Old Bay Seasoning
- 24 medium shrimp, peeled and deveined, with tails on
- 24 round nut-and-rice crackers†
- Garnish: 24 parsley leaves
Instructions
- In the work bowl of a food processor, combine olives, parsley, capers, olive oil, lemon zest, lemon juice, and pepper, pulsing until finely processed.
- In a small saucepan, combine water and Old Bay Seasoning, and bring to a boil over medium-high heat. Remove pan from heat, and add shrimp. Cover, and let stand for 5 minutes. Remove shrimp, and place in a bowl with water and crushed ice to chill. Blot dry.
- Divide olive tapenade among crackers, and top each with a shrimp.
- Garnish each canapé with a parsley leaf, if desired.
- Serve immediately.
Notes
*If this type of olive is not available, substitute any bright-green olive.
†We used Blue Diamond Almond Nut-Thins.
†We used Blue Diamond Almond Nut-Thins.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2016 today!
