Canapés à Lamiral Recipes

CANAPES A L' AMIRAL

Steps:

• To make canapes: Place baguette slices on a baking sheet and toast under broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.
• Drizzle lime juice over cooked shrimp halves; stir and reserve.
• To make shrimp butter: In a large skillet, heat the oil over medium heat.
• Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
• Increase heat to high and add the shrimp. Saute shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque.
• Remove the shrimp and cool.
• When cool enough to handle, peel and discard shells.
• Transfer shrimp mixture to a food processor fitted with the steel blade or a blender.
• Return skillet to the heat and add brandy.
• Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
• Pulse shrimp mixture in food processor until it is coarsely chopped.
• Add the cream cheese, butter, tomato paste, salt, pepper and vanilla.
• Process until almost smooth and set aside.
• To assemble canapes: Place shrimp butter in a pastry bag fitted with a decorative tube.
• Decoratively pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife.
• Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.