SHRIMP CANAPÉS WITH POMEGRANATE CAVIAR

Fancy and flavorful little toasts to whip up for date night or an evening with friends.

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These impressive looking canapés are surprisingly easy and tons of fun to make!

They take a little bit of prep but but once you get that out of the way, they come together in a matter of minutes. I find these little toasts to be a very low-stress snack to throw on the table before friends pop in. I can make all of the components before hand and quickly assemble it once everyone is through the door. No worries about keeping things warm, having loads of room in the fridge for storage or risking snacks going soggy.

Beautiful and flavorful

Crispy crostinis, smooth butternut squash puree and vegan feta make up the base of this canapé and pair perfectly with the tender poached shrimp placed on top. For something a little extra, it's topped with crispy sage and pomegranate caviar for a beautiful finish.

shrimp canapés with pomegranate caviar

(Makes about 18-22 toasts)

Ingredients

• 12-15 large shrimp

• 1/2 butternut squash, seeded

• vegan feta for sprinkling

• 1 large baguette

• 10-12 sage leaves

• olive oil

• 1 cup refrigerated, neutral flavored oil

• 1 cup pomegranate juice

• 1 tsp agar agar

• 1 tbsp agave

• salt/pepper

method

1. Preheat the oven to 400 degrees F. Drizzle the butternut squash with oil and roast for 30-40 minutes or until very tender. Set the squash aside too cool completely.

2. When the squash has cooled, scoop out the insides and place in a high speed blender with a drizzle of oil, salt/pepper. Blend until completely smooth. Store in a sandwich baggie or piping bag in the refrigerator until ready to use.

3. Prep an ice bath in a large bowl and de-vein the shrimp if needed. Bring a pot of water to boil and drop the shrimp in for about 5 minutes. Immediately transfer the shrimp to the ice bath and let stand until fully cooled. Peel and chop the shrimp into bite size chunks.

4. Over medium heat, crisp the sage leaves in a bit of olive oil. Transfer to a paper towel.

5. Slice the baguette into rounds and drizzle with olive oil. Place under the broiler until golden, about 7-10 minutes.

Making the fruit caviar

1. Place the pomegranate juice, agar agar and agave into a sauce pan. Bring to a boil for 2 minutes while frequently stirring. Turn off the heat and let stand until it is cool enough to handle, about 5-7 minutes.

2. From the fridge, grab the neutral oil and pour it into a cup or tall dish. With a straw, dip the end into the pomegranate mixture and drip the juice into the cold oil. As it drops it will form small beads. Play around with this and use other methods if you'd like. A fork or syringe work as well.

3. Once you'd made the amount of caviar you desire, strain the beads from the oil and store in a tub of water until ready to use.

Assembling your canapés

1. Arrange the baguette rounds on serving tray.

2. Cut the tip off of the butternut squash piping bag and pipe an equal amount onto each round.

3. Next, sprinkle the feta cheese over the rounds and lay a few pieces of shrimp onto each.

4. Finish by crumbling the sage over top and placing a small spoonful of caviar in the center of each crostini.

You can find the full video for this recipe on Instagram @the_fishbish and on TikTok as The Fish Bish. As always, I love seeing your recreations so don't forget to tag The Fish Bish on all of your socials. Have a great weekend, bishes!