Party Planning Recipes for the month of June >
1 pound of frozen, peeled shrimp
4 tablespoons of butter or margarine, softened
one 8 ounce package of cream chasse, softened
1 1/2 teaspoons of grated lemon rind
1 tablespoon of lemon juice
2 tablespoons of sherry
1 teaspoon of seasoned salt
a dash of hot pepper sauce
32 slices of thin party rye bread
32 slices of stuffed green olives
Cook shrimp as package label directs, drain well. Blend shrimp a little at a time in blender or food processor until finely ground.
With an electric mixer, blend butter and cream cheese until smooth. Blend in shrimp.
Add lemon rind, lemon juice, sherry, seasoned salt and hot pepper sauce. Beat until smooth.
Using a heaping tablespoon for each canapé, spread mixture on rye bread. Garnish center with slice of stuffed olive. Serve immediately or cover with plastic film and refrigerate.
Shrimp spread can be made a day before and canapés assembled just before serving. Makes 2 cups spread - 32 canapés