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Shrimp and avocado canapés


20 minutes


5 to 8 minutes (depending on choice of shrimp)



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


  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.


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.

Suggested pairing

Sparkling wine
France, 750 ml
Regular price: $27.30
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