Everyone Can Cook EverythingThese delicious little canapés featuring the elements found in a shrimp cocktail are handily served on small rounds of rye bread—great for a stand-up party.

  • Yield: 24 Canapes
  • Preparation Time: 20 Minutes


  • 24 cocktail rye bread rounds
  • ½ cup (125 mL) spreadable cream cheese
  • 1½ cups (375 mL) mixed baby salad greens
  • ½ lb (250 g) small cooked, fresh or frozen (thawed) salad shrimp, patted dry
  • 0.33 cup (80 mL) cocktail sauce
  • 24 small parsley sprigs
  • twirls of lemon zest for garnish
How to Make It
  1. Spread a thin layer of cream cheese on each piece of rye bread. Top with a few leaves of the salad greens.
  2. Place 2 to 3 shrimp on each canapé. (Can be made to this point several hours in advance. Cover and refrigerate until needed.)
  3. Top the shrimp with a small spoonful of the cocktail sauce. Garnish each canapé with a parsley sprig and a few twirls of lemon zest and serve.

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