Shrimp and sausage canapes
20 servings
30 minutes
The most filling canape option from the entire selection. The combination of seafood and sausages, to put it mildly, is not obvious, but in fact it turns out to be very advantageous both in form and color (look how tender shrimp seem to embrace the sausage slices), and in taste - the sweetness of seafood and the spiciness of meat products complement each other perfectly.
1
Prepare all the ingredients.
2
Peel the shrimp from their shells.
- Shrimp: 20 pieces
3
Slice the sausages into rings as thick as the body of a shrimp.
- Hunter's sausages (kabanosy): 100 g
4
Heat vegetable oil in a pan and fry the sausages until golden brown.
- Vegetable oil: 30 ml
- Hunter's sausages (kabanosy): 100 g
5
Place the sausages on a napkin to get rid of excess fat.
- Hunter's sausages (kabanosy): 100 g
6
Chop the parsley and crush the garlic clove with the flat side of a knife.
- Parsley: 10 g
- Garlic: 2 cloves
7
In the same pan, sauté the shrimp with garlic for 3 minutes.
- Shrimp: 20 pieces
- Garlic: 2 cloves
8
At the end, add chopped parsley to the shrimp, season with salt and pepper, and drizzle with lemon juice.
- Parsley: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 15 ml
9
Skewer shrimp and pieces of sausage so that the shrimp seems to hug the round piece of sausage.
- Shrimp: 20 pieces
- Hunter's sausages (kabanosy): 100 g
10
Serve canapés with shrimp and sausage at the festive table.
