Jumbo Shrimp Canapés with Chili Lime Cream

A sophisticated twist on appetizer shrimp. These canapés will bring new life to your cocktail party nibbles.

2 lb (1 kg) jumbo shrimp, peleed and deveined
3 tbsp (45 mL) butter
1 cup (250 mL) whipping cream
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) grated lime zest
1 tsp (5 mL) freshly squeezed lime juice
40-48 cucumber slices
lime zest for garnish

In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Sauté shrimp, in batches, just until pink, opaque and curled, about 4 min, adding more butter between batches. Transfer to a plate and refrigerate until chilled.

In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip just until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.

Place a small dollop of whipped cream on cucumber slices. Place one shrimp on each and garnish with lime zest.

Recipe from Dairy Farmers of Canada

Courtesy of Dairy Farmers of Manitoba