Trio of Brioche Canapés with Shrimp
Category: Appetizers
Serves: 12
This exquisite trio of canapés is a wonderful mix of textures and flavors, featuring fluffy brioche topped with three distinct shrimp combinations. Whether you’re hosting a sophisticated dinner party or looking for an elegant appetizer, these shrimp canapés will surely impress your guests.
Ingredients
For the Brioche:
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 150g |
| All-purpose Flour | 100g |
| Dry Yeast | 2g |
| Sugar | 30g |
| Water | 50g |
| Fine Salt | 1 pinch |
| Eggs | 2 |
| Butter (room temperature) | 75g |
For the Shrimp Toppings:
Shrimp with Lemon and Chive Tartare:
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 8 |
| Lemon Juice | 10g |
| Chives | 2 sprigs |
| Olive Oil | 15g |
| Salt | To taste |
| Black Pepper | To taste |
Shrimp with Zucchini and Honey-Lime Marinade:
| Ingredient | Quantity |
|---|---|
| Zucchini | 50g |
| Shrimp (peeled and deveined) | 4 |
| Soy Sauce | 15g |
| Honey | 10g |
| Lime Zest | 1 |
| Lime Juice | 10g |
| Thyme | 2 sprigs |
| Olive Oil | 15g |
| Salt | To taste |
| Black Pepper | To taste |
Shrimp with Bacon and Paprika Mayonnaise:
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 4 |
| Pancetta (thinly sliced) | 40g |
| Basil | 30g |
| Olive Oil | 15g |
| Lemon Juice | 10g |
| Salt | To taste |
| Black Pepper | To taste |
For the Ginger Mayonnaise:
| Ingredient | Quantity |
|---|---|
| Egg Yolks | 2 |
| Lemon Juice | 25g |
| Seed Oil | 250g |
| Apple Cider Vinegar | 1 tsp |
| Black Pepper | To taste |
| Salt | To taste |
| Sweet Paprika | 1 pinch |
| Ground Ginger | 1 pinch |
Instructions
For the Brioche:
- Begin by preparing the brioche dough. Sift the Manitoba flour and all-purpose flour into the bowl of a stand mixer. Add the dry yeast and sugar.
- Pour in the room temperature water and mix with a paddle attachment at medium speed until the ingredients are well combined. Once the dough starts to come together, switch to the dough hook and continue kneading.
- Gradually add the fine salt and softened butter in small pieces, ensuring each addition is fully incorporated before adding the next. Knead until the dough is smooth and elastic.
- Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a large bowl and cover with plastic wrap.
- Allow the dough to rise for about 1 to 1.5 hours, or until it has doubled in size.
- Grease a 26×11.5 cm rectangular pan with butter. Once the dough has risen, gently deflate it and shape it into a rectangle to fit the pan. Place it into the prepared pan.
- Cover the pan with a lid or loosely with plastic wrap and allow the dough to rise again for 30 minutes.
- Preheat the oven to 170°C (340°F) for static baking or 150°C (300°F) for a fan-assisted oven. Bake the brioche for 30 minutes, or 20 minutes for fan-assisted ovens.
- Once baked, remove from the oven and allow it to cool slightly before transferring it to a cooling rack. Once fully cooled, slice the brioche into 1.5 cm thick slices and trim the edges to form neat rectangles. Cut each slice into two smaller pieces for the canapés.
For the Shrimp Toppings:
1. Shrimp with Lemon and Chive Tartare:
- Peel and devein the shrimp, then chop them into small pieces.
- In a bowl, mix the chopped shrimp with lemon juice, olive oil, and freshly chopped chives. Season with salt and black pepper to taste.
- Chill in the refrigerator until ready to use.
2. Shrimp with Zucchini and Honey-Lime Marinade:
- Wash and trim the zucchini, then slice it thinly using a mandolin. Season with salt and pepper and allow it to sit for 10-15 minutes to release excess water.
- In a separate bowl, combine the shrimp with soy sauce, honey, lime zest, lime juice, and fresh thyme. Allow the shrimp to marinate for a few minutes.
- In a pan, heat a small amount of olive oil and cook the marinated shrimp briefly for 1-2 minutes until they are caramelized and tender.
- Drain the zucchini slices and dry them with paper towels. Set both the shrimp and zucchini aside for assembling the canapés.
3. Shrimp with Bacon and Paprika Mayonnaise:
- Peel the shrimp and set aside. In a frying pan, cook the pancetta until crispy, then chop it into small pieces.
- For the mayonnaise, whisk the egg yolks and lemon juice in a bowl. Gradually add the oil while whisking constantly until the mixture thickens into a smooth mayonnaise.
- Stir in paprika, black pepper, and a pinch of salt. If the mayonnaise “breaks,” simply blend another egg yolk with a little oil and add the broken mayonnaise, stirring until it thickens again.
- Assemble the canapés by spreading the paprika mayonnaise on the brioche slices and topping with the shrimp wrapped in crispy pancetta and the chopped basil.
Assembling the Canapés:
- For the Shrimp with Lemon and Chive Tartare: Toast the brioche slices lightly and spread with a thin layer of basil reduction (you can make this by blending fresh basil, olive oil, and a pinch of salt). Top with a spoonful of shrimp tartare and garnish with extra chives.
- For the Shrimp with Zucchini and Honey-Lime Marinade: Spread the brioche slices with ginger mayonnaise. Top with a thin roll of zucchini and a caramelized shrimp. Garnish with a drizzle of the honey-lime marinade.
- For the Shrimp with Bacon and Paprika Mayonnaise: Spread the brioche slices with paprika mayonnaise. Top with a wrapped shrimp in crispy pancetta and finish with a few leaves of fresh basil.
Once all canapés are assembled, serve immediately on a platter. These delightful treats are perfect for any celebration, offering a tantalizing mix of flavors and textures that are sure to leave your guests craving more. Enjoy your elegant, shrimp-filled canapés with a chilled glass of white wine or sparkling water for the ultimate appetizer experience!
Nutritional Information (Per Serving)
(Note: Values are approximations and can vary depending on ingredient brands and exact measurements used.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 185 |
| Protein | 10g |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 65mg |
| Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Sodium | 280mg |
These canapés are rich in healthy fats from olive oil, protein from shrimp, and a delightful balance of flavors from the tangy lime and earthy basil. They are an elegant choice for any appetizer course and are sure to stand out at your next gathering.
