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Add a photoServings: 12
Ingredients
- 1/2 c. dry white wine
- 2 c. water
- 1 Tbsp. kosher salt
- 12 med shrimp heads removed
- 6 slc white sandwich bread, very thin crusts removed
- 3 ounce Shallot-Parsley Butter (see recipe)
- 1 x seedless cucumber
- 1 sm fresh dill bunch sprigs removed
Directions
- Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add in shrimp and cook, covered, till shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cold, peel and devein.
- Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 min on each side, or possibly till bread has dry out and is slightly toasted. Cold toast on wire rack.
- Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or possibly 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 proportionately space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve.
- Makes 24 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 49 | |
| Calories from Fat 5 | 10% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 678mg | 28% |
| Potassium 50mg | 1% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.79g | 1% |
| Protein 2.25g | 4% |
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