You are here: Home » Recipes » Shrimp Curry Butter Canapes Shrimp Curry Butter Canapes Recipe by Our Cookbook Collection Yield 30 pieces These small toasts topped with spices and shrimp may have been developed in the 1960s, but their appetizer appeal continues to carry on to this day. Nina Gallant/ styling: Catrine Kelty PrintEmail Ingredients 1 pound small-medium shrimp, peeled (approximately 30 shrimp) -- Salt, for water and for sprinkling2 teaspoons lemon juice1/2 cup (1 stick) butter, softened2 teaspoons curry powder1/2 teaspoon ground coriander30 -- Melba toast rounds -- Ground white pepper for sprinkling2 -- finely chopped chives, for sprinkling Instructions Boil 2 cups of water; add shrimp, salt, and lemon juice. Cook covered for 3-5 minutes, until shrimp are pink and cooked through. Drain and chill. In a small mixing bowl, combine butter, curry powder, and coriander. Blend well; spread butter on toast and top with a shrimp. Sprinkle with salt, white pepper, and chopped chives. —Recipe adapted from The Playboy Gourmet by Thomas Mario (Crown, 1961) Reprinted with permission from The Unofficial Mad Men Cookbook © 2011 by Judy Gelman and Peter Zheutlin, an imprint of BenBella Books, Inc.