shrimp canapes

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Servs: 12

This recipe was created to accompany other canap&eacute;s: <a href="/recipes/recipe_views/views/12148">Cheese Canap&eacute;s</a>, <a href="/recipes/recipe_views/views/10384">Pickled Herring Canap&eacute;s</a> and <a href="/recipes/recipe_views/views/10379">Smoked Mackerel Canap&eacute;s</a>.

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  • add   12 dill sprigs
  • add   6 slices homemade-type white bread
  • add   48 slices of ripe olives
  • add   12 cooked small shrimp
  • add   3 tablespoons unsalted butter, softened
  • add   12 thin round slices of small tomatoes
  • add   1 tablespoon drained bottled horseradish
  • add   1/4 cup mayonnaise


  1. Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
  2. In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
  3. The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

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