Shrimp Curry Butter Canapes

Nina Gallant/ styling: Catrine Kelty
  • Yield: 30 pieces


1pound small-medium shrimp, peeled (approximately 30 shrimp)
-- Salt, for water and for sprinkling
2teaspoons lemon juice
1/2cup (1 stick) butter, softened
2teaspoons curry powder
1/2teaspoon 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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