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Shrimp and avocado canapés
Shrimp and avocado canapés

Shrimp and avocado canapés

Preparation 20 min
Cooking time 8 min
Servings 4

Ingredients

  • 125 ml (1/2 cup) guacamole (see guacamole recipe)
  • 4 slices of rye bread, toasted, crusts removed
  • Salt
  • Lemon juice
  • 16 shrimp, 21/25 count, or 64 small Northern shrimp
  • 16 capers
  • 16 sprigs of fresh coriander

Preparation

  1. Prepare the guacamole, cover and set aside.
  2. Cut each slice of toast into four equal croutons. 
  3. In a saucepan, add salt and lemon juice to water and bring to a boil. Poach the shrimp for 5 minutes.
  4. Peel and butterfly shrimp. (If using Northern shrimp, poach for 1 minute, then drain.)
  5. Spread each crouton with guacamole - place one shrimp in the centre, or top each crouton with 4 small shrimp.
  6. Garnish with one caper and a sprig of coriander.
  7. Serve.

Tip:

The avocado is the key element to making successful guacamole. Choose very ripe avocados, even if it means having to discard some of the spoiled parts.

Availability in stores