Shrimp On Rye Canapes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Seafood, Showers | 40 | Appetizers | |
INGREDIENTS
| 2 | 4 1/2 oz. cans broken | |
| shrimp drained rinsed | ||
| finely chopped | ||
| 1/2 | c | Mayonnaise or salad dressing |
| 1/3 | c | Finely chopped onion |
| 1/4 | c | Finely chopped celery |
| 1 | T | Chopped fresh parsley |
| 2 | t | Lemon juice |
| 1/4 | t | Salt |
| 1 | 16 oz. loaf sliced snack | |
| rye bread | ||
| Fresh dill weed or dried | ||
| dill weed if desired |
INSTRUCTIONS
In small bowl, combine shrimp, mayonnaise, onion, celery, parsley, lemon juice and salt; mix well. Spread on rye bread slices. Garnish with fresh dill weed. Cover; refrigerate until serving time. Yield: About 40 appetizers. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Pillsbury Party Book. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 1.9mg
Sodium: 41.2mg
Potassium: 6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g