Shrimp-Tapenade Canapés
Yield: 24
  • 1 cup pitted Castelvetrano olives*
  • ⅓ cup loosely packed fresh parsley
  • 2 tablespoons capers
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 4 cups water
  • 1 tablespoon Old Bay Seasoning
  • 24 medium shrimp, peeled and deveined, with tails on
  • 24 round nut-and-rice crackers†
  • Garnish: 24 parsley leaves
  1. In the work bowl of a food processor, combine olives, parsley, capers, olive oil, lemon zest, lemon juice, and pepper, pulsing until finely processed.
  2. In a small saucepan, combine water and Old Bay Seasoning, and bring to a boil over medium-high heat. Remove pan from heat, and add shrimp. Cover, and let stand for 5 minutes. Remove shrimp, and place in a bowl with water and crushed ice to chill. Blot dry.
  3. Divide olive tapenade among crackers, and top each with a shrimp.
  4. Garnish each canapé with a parsley leaf, if desired.
  5. Serve immediately.
*If this type of olive is not available, substitute any bright-green olive.

†We used Blue Diamond Almond Nut-Thins.
Recipe by TeaTime Magazine at