Shrimp Cocktail Canapés


Hot pepper sauce gives this shrimp a little kick.

Shrimp Cocktail Canapés
Yields 20
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  1. 3 cups water
  2. 2¾ teaspoons Old Bay Seasoning, divided
  3. ½ pound small/medium (41/50 count) shrimp, peeled and deveined
  4. 6 tablespoons butter, softened
  5. 2 teaspoons finely minced celery
  6. 1 teaspoon finely minced green onion
  7. 20 round Melba toast crackers
  8. 20 celery leaves
  9. Hot pepper sauce (optional)
  1. In a small saucepan, bring water and 2 teaspoons Old Bay Seasoning to a boil. Add shrimp to boiling water. Remove pan from heat, cover, and let sit for 8 minutes.
  2. Drain shrimp, and place in an airtight container. Refrigerate until cold, 2 to 3 hours.
  3. In a small bowl, combine butter, remaining ¾ teaspoon Old Bay Seasoning, celery, and onion, stirring well.
  4. When ready to serve, spread ½ teaspoon butter on each cracker. Place a celery leaf and shrimp on top of butter. Brush shrimp lightly with hot sauce, if desired.
  5. Serve immediately.
TeaTime Magazine

From TeaTime September/October 2012



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