Cilantro Canapes Recipes

CILANTRO LIME SHRIMP

Steps:

• Thaw the shrimp (see the notes above).
• Mince the garlic.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic, cumin, cayenne, and salt.
• In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
• Spritz with lime juice and stir in the lime zest and chopped cilantro. Serve immediately.

CILANTRO CANAPES

Steps:

• To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
• Arrange in a single layer on a large baking sheet.
• Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
• Turn over bread slices.
• Broil 1 to 2 minutes more or until lightly browned.
• Transfer to a wire rack to cool.
• In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
• Cover, process until nearly smooth.
• Add peanuts; cover and process until combined.
• Add water until spreading consistency.
• Spread one side of each toasted baguette slice with some of the mixture.
• Top with the cucumber, tomato, and mint.

LOBSTER SALAD CANAPES

Steps:

• Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
• While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
• When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
• Top each cucumber round with 1 rounded teaspoon lobster salad.