Shrimp Canapes

8 ingredients
3 steps

Ingredients

  • 12 unpeeled medium-size fresh shrimp
  • 1/2 cup plus 1 teaspoon dry white wine, divided
  • 1/2 cup canned no-salt-added chicken broth
  • 2 fresh dillweed sprigs
  • 6 (1-ounce) slices whole wheat bread
  • 1/4 cup light process cream cheese
  • 1 1/2 teaspoons minced fresh dillweed
  • Fresh dillweed sprigs (optional)

Directions

  1. 1
    Peel and devein shrimp, leaving tails on, if desired. Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan. Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink. Transfer shrimp and liquid to a bowl. Cover and chill thoroughly.
  2. 2
    Cut bread slices into 12 rounds with a 2-inch biscuit cutter. Reserve remaining bread pieces for another use. Place bread rounds on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.
  3. 3
    Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine. Spread cheese mixture evenly over one side of bread rounds. Remove shrimp from liquid; discard liquid. Place one shrimp on each bread round. Garnish with fresh dillweed sprigs, if desired.

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