Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Grilled Shrimp and Dill Canapes (Photo below) |
Seafood-4149 |
| Ingredients |
|
| 1/4 |
cup vegetable oil |
| 1 |
tablespoon Florida lemon juice |
| 1/2 |
teaspoon salt |
| 1 |
pound Florida royal red shrimp, peeled and deveined |
| 1/2 |
cup mayonnaise |
| 1/4 |
cup red onion, chopped |
| 3 |
tablespoons fresh Florida dill, chopped |
| 2 |
tablespoons deli-style mustard |
| 1 |
tablespoon Worcestershire sauce |
| 1 |
jalapeño pepper, chopped fine |
| 24 |
slices party bread, toasted |
| |
|
Preparation |
|
Combine oil, lemon juice and salt. Mix well.
Baste shrimp with oil mixture. Place shrimp in well-greased,
hinged wire grills, about 6 to 8 inches over medium coals.
Cook 3 to 4 minutes; baste with oil mixture. Turn and cook
4 to 5 minutes longer. Remove shrimp from grill and chop fine.
Set aside. Combine mayonnaise, onion, dill, mustard, Worcestershire
sauce, jalapeño pepper and shrimp; mix well. To assemble canapes,
spread equal amount of the shrimp spread on top of each bread
slice.
Yield
24 canapes
Nutritional Value Per Serving
Calories 227, Calories From Fat 125, Total Fat 14g, Saturated Fat 2g, Cholesterol 64mg, Total Carbohydrate 16g, Protein 12g. |
|
Look for "Fresh from Florida" ingredients
at your local store. |
