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Prep Time
20 mins
Total Time
25 mins
24 canapes


small onion, cut into wedges
black peppercorns
bay leaf
frozen uncooked Pacific white shrimp (31/40 ct), about 1/3 bag, thawed
300 g
1/4 cup
Flame Roasted Red Pepper Tapenade
60 mL
2 tbsp
mayonnaise-style dressing
30 mL
1 tsp
finely chopped fresh tarragon or dill
5 mL
1/4 tsp
hot sauce
1 mL
Sesame Rice Crackers
1/2 cup
Spring Mix Salad Blend
125 mL


Step 1

Fill a large saucepan three-quarters full with salted water. Add onion, peppercorns and bay leaf; bring to a boil. Meanwhile, peel shrimp and remove tails. Immerse shrimp in boiling water. Cook 1 to 2 min., or just until shrimp turn pink. Use a slotted spoon to remove shrimp and immediately plunge into ice water. Drain well and pat dry on paper towel. Discard poaching mixture. (Cooked shrimp can be tightly covered and reserved in refrigerator overnight.)

Step 2

Combine tapenade, mayonnaise, tarragon or dill and hot pepper sauce. Divide mixture evenly between crackers. Top each portion with one shrimp and garnish with a sprig of spring mix.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minute Recipes Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 canape):
2 g
1.67 g
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