Prep. Time 15 mins
Cooking Time 5 - 10 mins
Yields 24 canapés
What You Need
3/4 cup (180 ml) water
1/4 cup (60 ml) white wine, sherry, madeira or cognac
1 lemon, juice only
1 lb (450 g) shrimp, peeled and deveined
1 cup (200 g) Canadian Ricotta cheese
1 1/2 cups (225 g) grilled red pepper, roughly chopped
1 green onion, roughly chopped
1 hot pepper, grilled and de-seeded or a few drops hot pepper sauce
1 tbsp (15 ml) your choice of fresh herbs (basil, chive, thyme, oregano, parsley.)
Freshly ground pepper, to taste
About 24 slices of fresh or toasted bread
1 lemon, zest only
In a pan, combine water, wine and lemon juice. Bring to the boil and season generously. Cook the shrimp in this liquid (known as a 'court-bouillon') 5 min or until pink and then cool quickly without rinsing. Set aside 1/4 cup (60 mL) of court-bouillon.
Puree all the spread ingredients including the Ricotta cheese in a food processor, mix in the herb and season. If the mixture is too thick, add the reserved court-bouillon.
Top each bread slice with a little of the spread, or spread it with a knife. Add a shrimp, garnish with lemon zest and a sprig of fresh herb.
Refrigerate until you are ready to serve canapés.
Véronique Gagnon-Lalanne, chef