Peanut Bureau of Canada

Peanut Bureau of Canada

November 15, 2011 13:01 ET

RECIPES: Peanutty Holiday Canapes to Wow Your Guests

TORONTO, ONTARIO--(Marketwire - Nov. 15, 2011) -

Editors Note: There are three photos and two videos associated with this release.

To help get in the spirit for upcoming holiday celebrations, the Peanut Bureau of Canada has created some tasty cocktail canapés that are sure to wow partygoers. According to food expert and chef Christine Picheca, canapés work well for gatherings of any size, and since guests may be standing and socializing throughout an event, they'll be able to manage much easier with smaller pieces of food. Guests can use one hand to hold their drink and the other to pop delicious appetizers into their mouth!

The following recipes featuring peanuts and peanut butter are tasty options for boosting the nutrition of your holiday party snacks.

Seared Shrimp Tortilla Bites

Nothing beats an appetizer that looks fancy and doesn't require a whole lot of work. Large shrimp size varies so the yield may vary slightly. If mango is out of season, you could try fresh pineapple or, in a pinch, frozen mango.

Prep time: 15 minutes

Cook time: 4 minutes

Makes 24

1 lb (500 g) large peeled uncooked shrimp (about 24)
4 tsp (20 mL) olive or peanut oil
2 thinly sliced garlic cloves
Pinches salt
2 tbsp (30 mL) chopped coriander
Peanut sauce:
1/3 cup (75 mL) peanut butter
2 tbsp (30 mL) lime juice (1 or 2 limes)
2 to 3 tsp (10 to 15 mL) hot sauce
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) finely grated peeled ginger
1 large garlic clove, minced
1 ripe but firm mango
24 mini scoop shaped tortilla chips
Garnish: small coriander leaves (optional)
  1. If using frozen shrimp, thaw and pat dry well. Discard tail shell, if still on. Heat oil in a large frying pan over medium-high heat. Add shrimp, garlic and salt. Stir fry until shrimp is pink, about 4 minutes. Toss with coriander. Refrigerate to cool or cover and refrigerate overnight.
  2. Stir peanut butter with lime juice, hot sauce, soy sauce, ginger and garlic. Stir in a little water if needed until a thick sauce-like consistency. Sauce can be made a couple of days in advance then covered and refrigerated.
  3. Peel mango and cut fruit from pit. Dice into 1/2-inch (1.5 cm) pieces. Just before serving, assemble bites. Spoon about 1 to 1 1/2 tsp (5 to 7 mL) peanut sauce into tortilla scoop. Top with a shrimp, mango piece and coriander leaf if using. Repeat with remaining shrimp. You may have a bit of sauce leftover depending on the number of shrimp you have.

Sweet and Spicy Cajun Roasted Peanuts

Drop-in guests are the best, but it's nice to have something on hand to serve with a drink. These dressed up peanuts go perfectly with beer or cocktails.

Prep time: 5 minutes

Roasting time: 20 minutes

Makes 2 cups (500 mL)

1 egg white
1/4 cup (60 mL) granulated sugar
1 tsp (5 mL) Kosher salt
1 tsp (5 mL) dried thyme leaves
3/4 tsp (4 mL) each cayenne and garlic powder
2 cups (500 mL) peanuts
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
  2. Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

Herb and Peanut Goat Cheese Log

The combination of goat cheese and sundried tomatoes creates a tasty cheese that could not be more ideal for entertaining. If you're having just a few guests, half the recipe using a small log of goat cheese.

Prep time: 10 minutes

Refrigeration time: 1 hour

Makes 1 log

1 300 g package goat cheese, at room temperature
1 lemon
1/4 cup (60 mL) sundried tomatoes, patted dry and finely chopped
1/2 tsp (2 mL) black pepper
3 tbsp (45 mL) each finely chopped parsley and minced chives
1/3 cup (75 mL) finely chopped peanuts, preferably toasted
  1. In a medium bowl, mash goat cheese. Finely grate peel from lemon and add to goat cheese along with sundried tomatoes and pepper. Stir to combine. Form goat cheese into a log measuring about 9 inches (23 cm).
  2. In a small bowl, stir herbs with peanuts. Place peanut mixture on a piece of plastic wrap large enough to roll up goat cheese. Roll and sprinkle goat cheese log with herb and peanut mixture to coat, then seal in the plastic wrap. Refrigerate about 1 hour. Serve with sliced baguette or crackers.

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