Titanic Hors d’œuvres: Canapés à l’Amiral

My friend Angela is having a Titanic Anniversary Party (April 14 is the 100 year Anniversary of its sinking) and she is going all out. We will all come in period clothing (hopefully I will have photos!) and I will provide some of my heirloom silverware and serving dishes and some crystal (I inherited many lovely things of that time period from my MIL, fortunately for me, my SIL is not much into cooking or entertaining!). It sounds like it’s going to be a real blast.
I wanted in on the fun, so I asked Angela if I could help out and she kindly offered an hors d’œuvres and a dessert, both of which sound really fun to make. Of course, I needed to practice and test our the recipe so I will blog about my contribution to this momentous affair!

Canapés à l’Amiral are little toasts covered in a “shrimp butter” with a butter sautéed shrimp on top (oops, I forgot the roe as finishing, I shan’t do that for your evening, Angela!). The “shrimp butter” was delicious, and JT bought a beautiful whole wheat baguette with sesame seeds from Cobs near our home – the seeds just added the right amount of texture to the toasts! And the sweet shrimp on top was a wonderful bite with the creamy “shrimp butter”. The roe would have been a nice little burst of texture and saltiness…darn, I wish I had remembered because I do have some in the fridge!

Please help yourself to an hors d'œuvres.

Canapés à l’Amiral

Makes 20 canapés

Ingredients:

• 1/2 thin baguette
• 1 tsp lime juice
• 10 small shrimp, halved lengthwise and sautéed in butter
• Fresh Italian flat-leaf parsley
• 2 tbsp flying fish roe

Ingredients Shrimp Butter:

• 1 tbsp vegetable oil
• 1 large shallot, minced
• 1 clove garlic, minced
• 8 oz shrimp in shells
• 1/4 cup brand
• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 tbsp tomato paste
• salt and pepper to taste
• 1″ vanilla bean pod, cut lengthwise (dash of vanilla)

That martini is MINE! Hands off.

Directions Shrimp Butter:

1. In a skillet, heat oil over medium heat; add shallots and garlic; cook stirring often for about 5 minutes or until softened.
2. Increase heat to high and add shrimp in shells and sauté, stirring 3 to 4 minutes or until shells are opaque.
3. Transfer this mixture to a food processor. Return pan to stove and pour in the brandy, add the vanilla bean pod; cook stirring for about 30 seconds or until brandy is reduced to a glaze. Remove the vanilla bean pod and scrape into shrimp mixture in the processor.
4. Process the shrimp mixture until finely chopped. (YES, the shells are still in there! It’s about the flavour). Add the softened cream cheese, butter, tomato paste, salt and pepper and process until smooth. Press through a fine sieve and set aside.
5. Slice baguette into 20 thin slices (about 6mm or 1/4″) and toast under broiler for about 1 minute per side or until lightly golden. Set aside.
6. Melt butter in previously used skillet and cook shrimp halves until opaque. Drizzle lime juice over shrimp halves and reserve.
7. Place shrimp butter in a piping bag (or just slather on like I did) and pipe onto toasts equally. Top each one with a cooked shrimp half, a parsley leaf (or cut parsley, like I did) and top each canapé with an equal amount of fish roe (which I forgot to do).

Are you doing anything special for April 14th?

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