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Shrimp Canapes

Prep time 25 mins
Chill time 2 hrs
Yield 12 appetizers. (Recipe pictured on page 26.)
This tasty appetizer starts with toasted bread, which is topped with a dilweed-cream cheese spread and shrimp.


  • 12 unpeeled medium-size fresh shrimp
  • 1/2 cup plus 1 teaspoon dry white wine, divided
  • 1/2 cup canned no-salt-added chicken broth
  • 2 fresh dillweed sprigs
  • 6 (1-ounce) slices whole wheat bread
  • 1/4 cup light process cream cheese
  • 1 1/2 teaspoons minced fresh dillweed
  • Fresh dillweed sprigs (optional)

Nutrition Information

  • calories 30
  • caloriesfromfat 30 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.6 g
  • carbohydrate 2.7 g
  • fiber 0.2 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 69 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp, leaving tails on, if desired. Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan. Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink. Transfer shrimp and liquid to a bowl. Cover and chill thoroughly.

  2. Cut bread slices into 12 rounds with a 2-inch biscuit cutter. Reserve remaining bread pieces for another use. Place bread rounds on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.

  3. Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine. Spread cheese mixture evenly over one side of bread rounds. Remove shrimp from liquid; discard liquid. Place one shrimp on each bread round. Garnish with fresh dillweed sprigs, if desired.

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