CANAPES A L' AMIRAL

Canapes a L' Amiral image

Provided by Molly53

Categories European

Time 40m

Yield 20 canapes

Number Of Ingredients 16

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1 baguette, sliced into twenty 1/2-inch slices
1 teaspoon lime juice
10 small cooked shrimp, peeled and halved lengthwise
fresh flat leaf parsley (you'll need 20)
2 tablespoons caviar
1 tablespoon vegetable oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
8 ounces shrimp, in shell rinsed
1/4 cup brandy
4 ounces cream cheese, softened (regular or reduced fat)
2 tablespoons butter, softened
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash vanilla extract

Steps:

To make canapes: Place baguette slices on a baking sheet and toast under broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.
Drizzle lime juice over cooked shrimp halves; stir and reserve.
To make shrimp butter: In a large skillet, heat the oil over medium heat.
Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
Increase heat to high and add the shrimp. Saute shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque.
Remove the shrimp and cool.
When cool enough to handle, peel and discard shells.
Transfer shrimp mixture to a food processor fitted with the steel blade or a blender.
Return skillet to the heat and add brandy.
Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
Pulse shrimp mixture in food processor until it is coarsely chopped.
Add the cream cheese, butter, tomato paste, salt, pepper and vanilla.
Process until almost smooth and set aside.
To assemble canapes: Place shrimp butter in a pastry bag fitted with a decorative tube.
Decoratively pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife.
Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.