Goan style canapés are commonly served with mayonnaise mixed vegetables or canned fish filling. I wanted something unique and exciting that would get my taste buds jumping for joy. With shrimps in the refrigerator, I developed this creamy shrimp filling with no mayonnaise. Easy to make, ready in minutes and a delight to the palate. A touch of shrimp on the top elevated the canapés, giving them an attractive look. Wow your guests and watch these canapés disappear as you serve them. The slight crunch from the onion, bite of the shrimp along with the creamy delicious mixture is definitely a party in the mouth. If you are allergic to shrimps, substitute with crab meat, shredded chicken or use mushrooms for a vegetarian option.
Canapé is the French word for couch, which draws on the analogy that the garnish sits atop the bread as people do a couch. A bite-sized hors d'oeuvre or starter served at parties, weddings and other occasions. It consists of a base topped with a sweet or savoury filling and finished with a garnish. Originally, a small piece of toasted bread was used as a base, which has now been replaced with modern canapés like a pastry, cracker, vegetable or a small pancake. Dainty, decorative and elegant, canapés are always a hit for any event.
Canapé is the French word for couch, which draws on the analogy that the garnish sits atop the bread as people do a couch. A bite-sized hors d'oeuvre or starter served at parties, weddings and other occasions. It consists of a base topped with a sweet or savoury filling and finished with a garnish. Originally, a small piece of toasted bread was used as a base, which has now been replaced with modern canapés like a pastry, cracker, vegetable or a small pancake. Dainty, decorative and elegant, canapés are always a hit for any event.
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Creamy Shrimp Canapés
(Yields 12)
Ingredients:
12 canapé shells
250 grams small shrimps
1 onion (chopped)
2 green chillies (chopped)
2 large garlic (chopped)
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon pepper powder
few coriander leaves (chopped)
a pinch of sugar
2 tablespoons butter
salt
Method:
Shell, devein and wash shrimps. Season them with salt. Cut into small pieces leaving 12 whole for garnishing on top of the canapés.
Melt butter in a saucepan, add onion, sauté slightly with green chillies. (Note: The onion should have a bite at the end of the cook.) Stir in the garlic and when fragrant, sprinkle the flour and cook for a couple of minutes. Gradually pour milk stirring continuously to form a lump free roux.
Let the white sauce come to a boil, then incorporate the shrimp pieces, pepper powder, sugar and salt. Mix well and cook for a couple of minutes till shrimps are cooked. Remove saucepan from heat and finally, stir in the coriander leaves. Allow the mixture to cool.
In the meantime, separately cook the 12 whole shrimps in very litter water (about 1/4 cup) or lightly pan fry them in a greased skillet.
Spoon the creamy shrimp mixture into each canapé and transfer onto a platter.
Decorate each canapé by placing a whole shrimp on top.
Serve.
Note:
To read click here: Copyright & Privacy Policy
Creamy Shrimp Canapés
(Yields 12)
Ingredients:
12 canapé shells
250 grams small shrimps
1 onion (chopped)
2 green chillies (chopped)
2 large garlic (chopped)
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon pepper powder
few coriander leaves (chopped)
a pinch of sugar
2 tablespoons butter
salt
Method:
Shell, devein and wash shrimps. Season them with salt. Cut into small pieces leaving 12 whole for garnishing on top of the canapés.
Melt butter in a saucepan, add onion, sauté slightly with green chillies. (Note: The onion should have a bite at the end of the cook.) Stir in the garlic and when fragrant, sprinkle the flour and cook for a couple of minutes. Gradually pour milk stirring continuously to form a lump free roux.
Let the white sauce come to a boil, then incorporate the shrimp pieces, pepper powder, sugar and salt. Mix well and cook for a couple of minutes till shrimps are cooked. Remove saucepan from heat and finally, stir in the coriander leaves. Allow the mixture to cool.
In the meantime, separately cook the 12 whole shrimps in very litter water (about 1/4 cup) or lightly pan fry them in a greased skillet.
Spoon the creamy shrimp mixture into each canapé and transfer onto a platter.
Decorate each canapé by placing a whole shrimp on top.
Serve.
Note:
- To enhance flavour of the sauce, add a dash of maggi cube. Reduce addition of salt accordingly.
- Shrimps can be substituted with either crab meat, one cup shredded chicken (poached or roasted) or mushrooms (cooked separately ahead) for a vegetarian option.
- One cup measure is 250 ml.
