“Christmas is a day of meaning and traditions, a special day spent in the warm circle of family and friends.”
—MARGARET THATCHER
Shrimp Salad Canapés
Makes 12
Poached shrimp tossed with roasted red peppers, capers, herbs, and a homemade vinaigrette creates a light, refreshing canapé for the savories course of a festive tea party. Serve atop crackers, as pictured, or on toasted bread rounds.
3 cups water
1 bay leaf
2 (6-inch) ribs celery
1 slice lemon
3 sprigs flat-leaf parsley
1 pound deveined medium shrimp with tails
2 teaspoons finely chopped roasted red pepper
1 teaspoon finely chopped capers
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped flat-leaf parsley
Champagne Vinaigrette (recipe follows)
12 crisp round crackers*
Garnish: flat-leaf parsley and chopped roasted red pepper
• In a medium saucepan over high heat, bring 3 cups water, bay leaf, celery, lemon, and parsley to a boil together. Remove pan from heat and add shrimp. Cover pan and let shrimp poach in hot liquid until pinkish-white and opaque, approximately 5 minutes. Remove shrimp from poaching liquid to a bowl filled with ice to chill shrimp quickly. When cold, remove shrimp from ice. Remove and discard shells and tails. Blot shrimp dry on paper towels. Using a sharp knife, coarsely chop shrimp.
• In a medium bowl, toss together shrimp, roasted red pepper, capers, dill, and parsley with enough Champagne Vinaigrette for mixture to be very wet. Cover bowl and refrigerate shrimp mixture until very cold and flavors have had a chance to meld, up to 24 hours in advance.
• Just before serving,
