Shrimp and Avocado Canapés

This recipe was designed for our Finger Lickin’ Fridays segment on Adam Curry’s Daily Source Code.

Since it’s Holiday time, we’re featuring cocktails and hors d’oeuvres all month at the Gilded Fork. Here’s a recipe for a quick and easy Shrimp and Avocado Canapé that’ll knock their socks off at your office party!


12 medium shrimp, peeled and deveined
1 avocado
1 lemon
4 cherry tomatoes
1 TB fresh dil
a splash of red wine vinegar, salt pepper and cayenne, and some dark pumpernickel or seeded rye bread.


Start with your thinly sliced bread, and cut out rounds with a 1 ½ inch diameter cookie cutter, and set them aside.

Next, devein and shell some medium shrimp, removing the tails (or you can just buy them that way from your fishmonger). Blanch them in boiling water for a minute or two, just until cooked through. They should curl up nicely. You always want to be careful not to overcook shrimp, or it will become rubbery. Remove the shrimp from the water and immediately plunge them into a bowl of ice water to cool. When cooled, blot them dry with paper towels.

Next, make a puree of avocado with a squeeze of lemon juice, a few grinds of black pepper and a pinch of cayenne.

Chop a little fresh dill and toss it with the shrimp along with a small splash of red wine vinegar and tiny dash of salt to season.

Assemble your canapé by spreading a little of the avocado puree over each round of bread, and top with a dilled shrimp, then thinly slice your cherry tomatoes and finish the hors d’oeuvres by topping the shrimp with a tomato slice and a small sprig of dill, and enjoy!

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