Asian Shrimp and Bok Choy Slaw Canapés
 
Yield: 12
Ingredients
  • 2 cups water
  • 2 teaspoons Old Bay Seasoning
  • 12 medium/large shrimp, peeled and deveined
  • 1 cup finely chopped bok choy
  • 1 tablespoon mayonnaise
  • 1 teaspoon chopped fresh cilantro
  • ⅛ teaspoon ground black pepper
  • 12 rice crackers 
  • ½ cup Thai sweet chili sauce
  • 2 tablespoons soy sauce
Instructions
  1. In a small saucepan, combine 2 cups water and Old Bay Seasoning. Bring to a boil over high heat. Remove from heat. Add shrimp, and let poach until shrimp are opaque and pink, approximately 5 minutes.
  2. Transfer shrimp to a large bowl filled halfway with ice, and let cool. When cold, drain well and blot shrimp dry on paper towels. Place in a covered container, and refrigerate for 4 hours.
  3. In a small bowl, combine bok choy, mayonnaise, cilantro, and black pepper, tossing to blend. Cover and refrigerate for 4 hours.
  4. Just before serving, drain slaw well. Divide slaw among rice crackers, spreading in a smooth layer.
  5. In another small bowl, combine sweet chili sauce and soy sauce, stirring to blend. Dip shrimp into sauce mixture, letting excess drip off. Place a glazed shrimp on top of slaw layer of each cracker.
  6. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/asian-shrimp-and-bok-choy-slaw-canapes-recipe/