Title: Shrimp, Cucumber And Dill Butter Canapes
Categories: Stewart2
Yield: 24 servings

1/2 c Dry white wine
2 c Water
1 tb Kosher salt
12 md Shrimp; heads removed
6 sl White sandwich bread; very
-thin, crusts removed
3 oz Shallot-Parsley Butter; (see
-recipe)
1 Seedless cucumber
1 sm Fresh dill bunch; sprigs
-removed

Place wine, water and salt in medium saucepan over medium heat and bring to
a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked
through, about 1 minute. Drain shrimp, set aside to cool, peel and devein.

Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer
sheet to oven and bake 5 to 7 minutes on each side, or until bread has
dried out and is slightly toasted. Cool toast on wire rack.

Bring Shallot-Parsley Butter to room temperature before using. Spread each
slice with shallot-parsley butter. Using a mandoline or 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 evenly space the 4 shrimp halves on the slice. Cut
each piece of bread into quarters. Repeat with remaining ingredients and
serve.

Makes 24 pieces.

Source: "Newsday - 06-10-1999" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson Potter - $35"

Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat);
1g Protein; trace Carbohydrate; 5mg Cholesterol; 240mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Recipe from "Martha Stewart's Hors D'Oeuvres Handbook" by Ma

Converted by MM_Buster v2.0n.