Bite-sized curry shrimp canapes are an easy appetizer with a presentation that gives them a great wow-factor. They can be quickly and easily mass-produced for a large party or for just a few special guests.
Warning - some assembly required! Ready to test this recipe out? Read on!
What you need
- 1/2 (4 oz) block of cream cheese, softened
- 4 tbsp unsalted butter, room temperature
- 1 tsp curry
- 1/2 tsp salt
- 2 tbsp canola oil
- 20 large shrimp, peeled and deveined
- 1/2 tsp salt
- 10 slices white sandwich bread
- 1 large cucumber
- 1 bundle of fresh cilantro
For the cream cheese spread, mash together the butter, cream cheese, curry powder, and salt until it's all mixed up nicely. For your canapes, heat the canola oil in a large skillet on medium-high heat. Season the shrimp with salt and sear in the pan until they're just turning pink, about 30 seconds on each side. Remove them from the pan - and if you feel like making your shrimp go further (serving a large crowd) cut each one in half horizontally. But if you're in a hurry, you can serve the whole shrimp. Lay the white bread slices on a baking sheet and lightly toast at 350 degrees (just a few minutes should do it). When they're done, let them cool and then spread each slice with the cream cheese mix on one side. Trim the ends of your cucumber and thinly slice it lengthwise. Lay two slices side-by-side on each bread slice and trim the ends to fit. Then top each quadrant with cilantro and a shrimp. Using a sharp kitchen knife, slice into 4 individual canapes, trimming the crust as you go. Serve on individual mini dishes or a large appetizer serving tray.