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Photo for - Jumbo Shrimp Canapés with Chili Lime Cream

Jumbo Shrimp Canapés with Chili Lime Cream

A sophisticated twist on a shrimp appetizer. These canapés will bring new life to your cocktail party nibbles.

  • Yields: 40 to 48 pieces
  • Preparation: 49 minutes

Ingredients

  • 2 lb (1Kg) jumbo shrimp, peeled and deveined
  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 cup (250mL) 35% cream
  • 3/4 tsp (4mL) chili powder
  • 1/4 tsp (1mL) salt
  • 1 tsp (5mL) lime zest, grated
  • 1 tsp (5mL) lime juice, freshly squeezed
  • cucumber, 1 slice per shrimp
  • lime zest, for garnish

Instructions

  1. In a large skillet, melt 1 tbsp (15 mL) butter over medium high heat. Sautée shrimp in batches, until just pink, opaque and curled for about 4 minutes, adding more butter between batches. Transfer to a plate and refrigerate until chilled.
  2. In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.
  3. Slice cucumber on an angle, approximately ¼” thick (5 mm).
  4. Place a small dollop of whipped cream on cucumber slices.
  5. Place one shrimp on each and garnish with lime zest.
  •  These elegant appetizers are perfect for summer entertaining on the patio.
Photo of - Jumbo Shrimp Canapés with Chili Lime Cream

Ingredients

  • 2 lb (1Kg) jumbo shrimp, peeled and deveined
  • 3 tbsp (45mL) GAY LEA - Salted Butter
  • 1 cup (250mL) 35% cream
  • 3/4 tsp (4mL) chili powder
  • 1/4 tsp (1mL) salt
  • 1 tsp (5mL) lime zest, grated
  • 1 tsp (5mL) lime juice, freshly squeezed
  • cucumber, 1 slice per shrimp
  • lime zest, for garnish

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter