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Shrimp Canapes

Shrimp Canapes recipe
photo by:kraft
I made these for lunch today and all I can say is YUMMY. I made a few changes to the recipe, I used dill instead of thyme like another user did and I added a little garlic more
posted by
on 11/18/2008
10 min
22 min
20 servings, 1 appetizer each
Magazine Acquisition

what you need

  slices white bread
Tbsp.  butter or margarine, melted
tsp.  dried thyme leaves
pkg.  (12 oz.) frozen cooked shrimp, thawed, chopped
cup  KRAFT Shredded Colby & Monterey Jack Cheeses
cup  KRAFT Real Mayo Mayonnaise
tsp.  salt

Make It

PREHEAT broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.

MIX butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.

BROIL 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.

Kraft Kitchens Tips

Cut out and toast bread shapes as directed. Store in tightly covered container or resealable plastic bag. Prepare shrimp mixture as directed; cover and refrigerate until about 30 min. before serving time. Spread shrimp mixture onto toast cutouts, and broil as directed.
Great Substitute
Substitute 2 cans (6 oz. each) crabmeat, drained and flaked, for the chopped shrimp.
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