Shrimp with Horseradish Canapes
Preheat the oven to 350 degrees F.
Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.
Recipe courtesy Claire Robinson, 2010