Shrimp Grits Canapes Recipes

SHRIMP WITH HORSERADISH CANAPES

Steps:

• Preheat the oven to 350 degrees F.
• Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
• Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
• Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt.
• Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
• BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.

SHRIMP AND CUCUMBER CANAPES

Steps:

• For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

CITRUS-MARINATED SHRIMP CANAPéS

Steps:

• In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
• Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
• Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
• Place 1 shrimp on each baguette slice. Garnish with cilantro.

GREEK SHRIMP CANAPES

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.

SHRIMP CANAPéS

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
• Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
• Broil 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.

20-MINUTE SHRIMP AND GRITS WITH PEAS AND BUTTER SAUCE

Steps:

• Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
• Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
• Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

MARINATED SHRIMP CANAPES

Steps:

• Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
• Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
• Arrange on serving dish and refrigerate until ready to serve.

SHRIMP CANAPES

Steps:

• Marinate shrimp in french dressing for one hour. Spread toast rounds with lemon mayonnaise. Place shrimp, flat side down, on toast. Fill curve of shrimp with caviar. Garnish with sprig of parsley at the head of the shrimp.

CHICAGEAUX SHRIMP AND GRITS

Steps:

• Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; saute until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begin to turn pink, about 4 minutes.
• Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended.
• Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 1/3 cup parsley. Serve with shrimp and grits, garnished with additional parsley.