Shrimp Canapes

This tasty appetizer starts with toasted bread, which is topped with a dilweed-cream cheese spread and shrimp.


12 appetizers. (Recipe pictured on page 26.)

Recipe from

Oxmoor House

Recipe Time

Prep: 25 Minutes
Chill: 2 Hours

Nutritional 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


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)


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.

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.

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.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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