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Canapes with shrimps
Canapes are small sandwiches, most often served at buffets. This snack came to us from France in the 19th century, it was the French who laid the standards for table setting and mini-snacks. These small sandwiches are quick and easy to prepare, but are suitable for any festive table or a simple snack.
How to cook Canapes with shrimps
Step 1
Cut the fresh cucumber into small pieces.
Step 2
Peel the shrimp and remove their tails.
Step 3
Prepare skewers. Stick olives on them.
Step 4
Next, prick the cherry tomatoes. After that, carefully place the shrimp on the skewers.
Step 5
After the shrimp, prick the cucumber pieces. The dish is ready.
Canapes with shrimps - FAQ About Ingredients, Baking Time and Storage
Yes, you can use frozen shrimp. Just thaw them completely in the refrigerator before peeling and skewering for best results.
These canapes are best enjoyed fresh, but you can store them covered in the fridge for up to 24 hours. The cucumber may release moisture over time.
Absolutely! Replace the shrimp with marinated tofu cubes or halloumi cheese for a delicious vegetarian alternative.
These skewers look beautiful arranged on a platter with lemon wedges and fresh herbs. Serve with a side of garlic aioli or cocktail sauce for dipping.
Yes, you can prep the ingredients separately (peel shrimp, chop cucumber, etc.) 1 day ahead, but assemble just before serving to maintain freshness.
The recipe is naturally low-carb. For even fewer carbs, reduce the cherry tomatoes or replace them with bell pepper cubes.
Definitely! Try zucchini rounds, bell peppers, or small mushrooms for variety - just cut them to similar sizes for even cooking.
Plan for 3-4 skewers per person as part of an appetizer spread, or 5-6 if serving as a main dish.
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