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Makes 24 canapés
12 thin white or wheat bread slices, trimmed of crust
4 tablespoons unsalted butter, melted
1/2 pound Louisiana shrimp (36–45 count), boiled and peeled
2 tablespoons mayonnaise
1 tablespoon Creole or Dijon mustard
1 tablespoon sweet pickle relish
salt and cayenne pepper, to taste
1 teaspoon dry mustard
12 small pimiento-stuffed olives
Preheat the oven to 400°F.
Using a 2-inch round or star-shaped cookie cutter, cut out 12 rounds/stars from the bread slices. Brush both sides of each with the melted butter and transfer to a baking sheet lined with parchment paper. Toast the bread, turning once, until lightly golden, 8 to 10 minutes.
Finely chop (or pulse in a food processor) the shrimp. Combine the shrimp with the mayonnaise, mustard, relish, salt, pepper, and dry mustard in a small bowl. Stir to blend. Spread about 1 tablespoon of the mixture on each toast and top each with half an olive.
G.H. Mumm Cordon Rouge Brut Non-Vintage (France)
Monchhof Estate Riesling Q.B.A. (Germany)
Simi Sauvignon Blanc (Sonoma, California)
Conundrum (White Blend) by Caymus Vineyards (California)