Shrimp & Roasted Red Pepper Canapés
Prep Time
Makes
Cooking Mode
1 small onion, cut into wedges
10 black peppercorns
1 bay leaf
24 frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
¼ cup Flame Roasted Red Pepper Tapenade
2 tbsp mayonnaise-style dressing
1 tsp finely chopped fresh tarragon or dill
¼ tsp hot sauce
24 Sesame Rice Crackers
½ cup Spring Mix Salad Blend
1 small onion, cut into wedges
10 black peppercorns
1 bay leaf
24 frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
¼ cup Flame Roasted Red Pepper Tapenade
2 tbsp mayonnaise-style dressing
1 tsp finely chopped fresh tarragon or dill
¼ tsp hot sauce
24 Sesame Rice Crackers
½ cup Spring Mix Salad Blend
Directions
1Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)
2Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.
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Personal Note
Personal Note
