Shrimp Curry Butter Canapes

  • 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.

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Nina Gallant/ styling: Catrine Kelty

Ingredients

1 pound small-medium shrimp, peeled (approximately 30 shrimp)
-- Salt, for water and for sprinkling
2 teaspoons lemon juice
1/2 cup (1 stick) butter, softened
2 teaspoons curry powder
1/2 teaspoon ground coriander
30 -- Melba toast rounds
-- Ground white pepper for sprinkling
2 -- finely chopped chives, for sprinkling

Instructions

 

  1. 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.
  2. 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.

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