| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 24 | servings | ||
INGREDIENTS
| 1/2 | c | Dry white wine |
| 2 | c | Water |
| 1 | tb | Kosher salt |
| 12 | md | Shrimp; heads removed |
| 6 | sl | White sandwich bread; very thin, crusts removed |
| 3 | oz | Shallot-Parsley Butter; (see recipe) |
| 1 | Seedless cucumber | |
| 1 | sm | Fresh dill bunch; sprigs removed |
INSTRUCTIONS
Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cool, peel and devein. Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 minutes on each side, or until bread has dried out and is slightly toasted. Cool toast on wire rack. Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or vegetable peeler, thinly slice cucumber. Place 2 cucumber slices side by side to cover surface of bread slice. Arrange sprigs of dill over cucumber. Cut 2 shrimp in half lengthwise and evenly space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve. Makes 24 pieces. Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35" Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat); 1g Protein; trace Carbohydrate; 5mg Cholesterol; 240mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma Converted by MM_Buster v2.0n.
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