Shrimp, Cucumber & Curry Cream Cheese Canapes

Ingredients

Curry Cream Cheese: 4 tbsp unsalted butter, room temperature 4 oz. cream cheese, room temperature 1 tsp curry powder 1/2 tsp kosher salt

Canapes: 2 tbsp canola oil 20 large shrimp, peeled and deveined 1/2 tsp kosher salt 10 slices white sandwich bread 1 large English cucumber 40 small sprigs fresh cilantro

Curry Cream Cheese: In a medium bowl, mash together butter, cream cheese, curry powder and kosher salt with the back of a fork until combined.

Canapes: Heat canola oil in a large skillet set over medium-high heat. Season shrimp with salt. Add shrimp and sear until shrimp is just cooked through, about 30 seconds on each side. Remove shrimp from pan and cut each one in half horizontally.

Lay bread slices on a baking sheet in a 350 degrees oven and cook until bread is very lightly toasted. Transfer bread slices to a rack and cool.

Spread 1 tablespoon curry cream cheese on each slice of bread. Cut cucumber into slices that are the length of one side of bread and 1/4/-inch thick. Place 2 slices cucumber, side-by-side, on each piece of bread. Top with 4 springs of cilantro (set up in a square) and then place 1 shrimp piece on each sprig of cilantro. Repeat with remaining ingredients.

Cut crusts off bread and then cut each slice in four squares. Serve.

Makes 40 canapes.

#shrimp #cucumber #curry #creamcheese #canapes