Herby Shrimp Toasts
with Dill and Chives
Canapés are making a comeback! Juicy shrimp, lemon and herbs are a flavour-match made in heaven, combined in a mini open-faced sandwich.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Crustacean/Crustacé)
2 unit
Sub Roll
(Contains Gluten)
3.5 g
Chives
7 g
Dill
½ unit
Lemon
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ tsp
Garlic Salt
Not included in your delivery
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Using a slotted spoon, transfer shrimp to a plate. Let cool to room temperature, about 10 min.
While shrimp cool, zest, then juice lemon. Thinly slice 1 tbsp chives. Finely chop 1 tbsp dill. Strip 1 tbsp dill from stems and reserve for garnish.
Trim ends off rolls, then cut rolls into 1/2-inch-thick rounds. Arrange in a single layer on an unlined baking sheet. Toast in the middle of the oven until rounds are crisp and light-golden, 4-6 min. Transfer to a large platter, then set aside.
Using a slotted spoon, transfer cooled shrimp to a medium bowl. Add 4 tbsp mayo, chives, chopped dill, half the lemon zest and 1 tbsp lemon juice. (NOTE: Reserve remaining mayo, lemon zest and lemon juice for Creamy Dill Sauce.) Season with pepper, then stir to combine. Cover and refrigerate until ready to serve.
When ready to serve, top each piece of toast with a spoonful of shrimp salad. Garnish with reserved dill.
