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| Sizzling Shrimp Canapés |
| Ingredients
12 to 14 slices best quality white sandwich bread Melted butter Coarse salt or house seasoning [recipe follows] Freshly ground black pepper 1 pound medium raw shrimp, shelled and deveined 1/4 cup coarsely grated Jarlsburg cheese 2 tablespoons freshly grated Parmesan cheese 1/4 cup heavy cream 1 tablespoon medium-dry Sherry 2 tablespoons scallion, green part only, cut thinly and on the bias Method Fill a large sauce pan 3/4 of the way with fresh cold water. Place it on the stovetop over high heat; heat oven to 350°. Take the crusts off the bread slices. Use a 1 ˝ to 2 inch biscuit or cookie cutter and cut out 4 rounds from each slice. Arrange the rounds on a baking sheet and brush with butter and season lightly with salt and pepper. Bake 8 to 10 minutes or until lightly toasted. Remove from the oven and set on a cooling rack. When the water starts to boil, add 2 tablespoons of kosher salt and plunge shrimp in; simmer 1 to 2 minutes [shrimp should never curl into an “O” shape]. Drain shrimp in a colander and rinse under cold water. Pat shrimp dry and chop fine. In a bowl stir together shrimp, cheeses, cream, Sherry, salt and pepper and scallion. Put about 2 tablespoons shrimp mixture on each toast. Chill rolls, covered loosely, at least 1 hour and up to 4. Heat oven to 425° Bake canapés until golden and sizzling, about 12 minutes. Remove from the oven and serve warm. |