Yield: 6 - 9 servings
1 lb shell-on Shrimp, uncooked
1 cup dry White Wine
1 cup Water
1 tsp dried Oregano
2 tsp Dill Weed
1/2 tsp Salt
1 Garlic Clove, minced
2 Tbsp Olive Oil
1/3 to 2/3 cup Italian Bread Crumbs (fresh with crusts removed, or packaged)
2 Tbsp Tomato Paste
1/4 cup Parmesan Cheese, grated
1 tsp Balsamic or Red Wine Vinegar
1 Tbsp Capers, drained
Italian Hummus Ingredients:
1 15 or 19 oz can Cannelloni Beans (white kidney)
1/2 cup Onion, chopped
Bring wine, water, oregano, dill and salt to a boil; add shrimp and return to a boil. Boil I to 2 minutes. Let shrimp cool in cooking liquid until they can be handled. Peel and de-vein, retaining tails, if desired. Set aside.
Italian Hummus Directions:
Drain and rinse beans; drain well. Set aside. Cook onion and garlic in oil over medium heat until soft, about 5 minutes. Stir in 1/2 cup bread crumbs. Put into food processor with drained beans. Add tomato paste, cheese and vinegar; process until smooth. Add capers and process with a quick off and on motion. Add more bread crumbs if mixture seems soft.
Spread small toasts or cooked small red potato slices with hummus; top with shrimp that have been split and spread, leaving rails intact. Fill cherry tomatoes (seeds removed) or small mushrooms (stems removed) with hummus and top with shrimp. Cut thin slices of zucchini or cucumber, spread lightly with hummus and wrap around shrimp. Place a small mound of hummus on one end of vegetable slice, roll and sit upright on a parsley or celery leaf; hang a shrimp over edge. Garnish shrimp canapes with black olives, capers, or roasted red pepper strips.