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Spicy Shrimp and Avocado Canapes

A shrimp flavored with spicy ancholade rests on smooth avocado puree and its curve cradles cool sour cream and a dab of luxurious golden caviar.

  • Yield: Makes 2 dozen

Photography: Sang An

Source: Martha Stewart Weddings, Spring 2002


  • 1 ripe avocado, halved and pitted
  • 1 teaspoon fresh lime juice
  • Coarse salt
  • 6 slices of white bread
  • 2 tablespoons olive oil
  • 2 teaspoons achiote paste
  • 24 medium shrimp (about 1/2 pound), peeled and deveined
  • 2 tablespoons sour cream
  • 1 ounce golden fish roe
  • Fresh cilantro, for garnish


  1. Scoop avocado flesh into the bowl of a food processor. Add lime juice, and season with salt; process until smooth. Transfer to a small bowl; set aside.
  2. Preheat oven to 300 degrees. Arrange bread slices on a baking sheet, and bake, turning once, until dried out and slightly toasted, 10 to 14 minutes. Let cool on a wire rack.
  3. Heat a large skillet over medium heat. Add oil and achiote paste, and cook, stirring, 1 minute. Add shrimp; cook, stirring occasionally, until shrimp are pink and cooked through, about 4 minutes. Transfer to a bowl, and let shrimp cool slightly.
  4. Using a small offset spatula, spread 1 tablespoon avocado puree on each bread slice. Using an 1 1/2-inch round cookie cutter, cut out 4 rounds from each slice. Top each round with a shrimp; top shrimp with sour cream and fish roe. Garnish with cilantro. Serve immediately.

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