Canapes a L’Amirals

An hors d’oeuvres from the Titanic, which is a lot simpler than the pronunciation of it. I was nervous, but it came out delicious and simple, and I bought two handfuls of bay shrimp at my local grocery store for seventy-five cents. I already had frozen shrimp in my freezer for the shrimp butter. It was already cooked, but it worked just fine. You have to cut corners somewhere with a meal like this, right? And I felt okay with using the frozen shrimp because then I didn’t have to worry about undercooked seafood. I also chose not to include the fish roe or caviar since the majority of my guests didn’t like seafood anyway.

Canapes a L’Amirals
adapted from The Last Dinner on the Titanic (and Downton Abbey Cooks)

Assembling Ingredients
1/2 thin baguette
1 tsp. lime juice
10 bay shrimp (or other small shrimp)
fresh flat leaf parsley
fish roe (or caviar)

Shrimp Butter Ingredients
1 Tbsp. olive oil or vegetable oil
1/2 onion (or one shallot)
1 clove garlic
8 oz. frozen, precooked shrimp
1/4 cup brandy (or 1/4 cup white grape juice for a nonalcoholic version)
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1 Tbsp. tomato paste
1/4 tsp. salt and pepper
Dash of vanilla

  1. Thaw precooked shrimp in cold water. Once thawed, remove the tails.
  2. In skillet, heat oil over medium heat; add onion (or shallot) and garlic. Cook, stirring often, until softened for about five minutes.
  3. Add shrimp and sauté until just heated through, one to two minutes. Do not overcook.
  4. Place shrimp mixture into a food processor or blender. Return to the pan you just used and pour in the brandy or white grape juice; reduce for about thirty seconds or until it has become a glaze. Scrape into the food processor with the shrimp.
  5. Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth.
  6. Slice baguette into twenty thin slices. Place on baking sheet and toast under broiler for one minute per side until lightly golden–watch carefully! I burned the first half of my baguette; luckily, I had the last half.
  7. Drizzle lime juice over bay shrimp; stir and reserve.
  8. Pipe shrimp butter onto the baguettes or just spread thickly onto the baguettes with a butter knife.
  9. Top with bay shrimp and parsley.
  10. Add fish roe (or caviar) to the top if using.
Enjoy impressing your guests with this one. 

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