1
500 g cooked prawns or shrimp
1 lemon
2 tbsp capers
3 tbsp chopped fresh basil
4 garlic cloves, minced
1/4 cup olive oil
1 1/2 cups seeded and diced Roma tomatoes
pinch salt
pinch pepper
If cooked shrimp are frozen, rinse under cold running water. Drain well. Dry with paper towels. Coarsely chop shrimp, if you like. Place in a large bowl.
Use a zester or grater to remove lemon peel in long fine strips. Squeeze out 1 teaspoon (5 mL) juice. Stir into shrimp with capers, basil, garlic and olive oil. Then stir in tomatoes. Season with salt and pepper. Heap on toasted baguette slices. Refrigerated, mixture will keep well for half a day.
Calories 14, Protein 1.1g, Carbohydrates 0.3g, Fat 1g, Fibre 0.1g, Sodium 13mg.
We adapted this superb recipe from The Girls Who Dish: Top Women Chefs Cook Their Best (Whitecap). Chef Lesley Stowe of Lesley Stowe Fine Foods in Vancouver uses tomatoes with shrimp for this holiday nibble. At Chatelaine, we added chopped avocados for a more festive touch just before placing on the bread. This is also wonderful on salad greens.
Stir 1 peeled and diced avocado into the tomato mixture.