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.
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
- Thaw precooked shrimp in cold water. Once thawed, remove the tails.
- In skillet, heat oil over medium heat; add onion (or shallot) and garlic. Cook, stirring often, until softened for about five minutes.
- Add shrimp and sauté until just heated through, one to two minutes. Do not overcook.
- 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.
- Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth.
- 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.
- Drizzle lime juice over bay shrimp; stir and reserve.
- Pipe shrimp butter onto the baguettes or just spread thickly onto the baguettes with a butter knife.
- Top with bay shrimp and parsley.
- Add fish roe (or caviar) to the top if using.
P.S. I now have a Facebook page. Join if you like.