Appetizer: Spain – Canapés de Gambas y Almendras con Mantequilla de Pimentón (Shrimp and Almond Canapés with Paprika Butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 3 min

Total 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

7 oz (200 g) brown shrimp, chopped
4 slices white bread, cut into small rounds or squares
2 tbsp (30 g) unsalted butter, softened
3 tbsp (45 ml) finely chopped almonds
Black pepper, to taste
Paprika, for dusting

Show original ingredient measurements

7 oz / 200 g brown shrimp, chopped
4 slices white bread, cut into small rounds or squares
2 tbsp (30 g) unsalted butter, softened
3 tbsp finely chopped almonds
Black pepper, to taste
Paprika, for dusting

Instructions

1. Lightly toast the white bread pieces until crisp and spread each with softened unsalted butter.
2. Mix chopped shrimp with the finely chopped almonds and season with black pepper.
3. Mound the shrimp-and-almond mixture onto each buttered toast piece, dust lightly with paprika, and serve as bite-sized canapés.