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.

Nina Gallant/ styling: Catrine Kelty


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



  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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