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Prep Time
20 mins
Total Time
25 mins
Makes
24 canapes

Ingredients

1
small onion, cut into wedges
10
black peppercorns
1
bay leaf
24
frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
300 g
1/4 cup
Flame Roasted Red Pepper Tapenade
60 mL
2 tbsp
mayonnaise-style dressing
30 mL
1 tsp
finely chopped fresh tarragon or dill
5 mL
1/4 tsp
hot sauce
1 mL
24
Sesame Rice Crackers
1/2 cup
Spring Mix Salad Blend
125 mL

Method

Step 1
Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)
Step 2
Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.

Characteristics

30 Minute Recipes Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 canape):
Calories:
20
Carbs:
2 g
Protein:
1.67 g