Shrimp Canapes Courtesy Louisiana Cookin' These Canapes made with Louisiana shrimp are quick and easy to make. Ingredients 12 thin white or wheat bread slices, trimmed of crust 4 tablespoons unsalted butter, melted 1/2 pound Louisiana shrimp (36–45 count), boiled and peeled 2 tablespoons mayonnaise 1 tablespoon Creole or Dijon mustard 1 tablespoon sweet pickle relish salt and cayenne pepper, to taste 1 teaspoon dry mustard1 2 small pimiento-stuffed olives Directions Preheat the oven to 400°F. Using a 2-inch round or star-shaped cookie cutter, cut out 12 rounds/stars from the bread slices. Brush both sides of each with the melted butter and transfer to a baking sheet lined with parchment paper. Toast the bread, turning once, until lightly golden, 8 to 10 minutes. Finely chop (or pulse in a food processor) the shrimp. Combine the shrimp with the mayonnaise, mustard, relish, salt, pepper, and dry mustard in a small bowl. Stir to blend. Spread about 1 tablespoon of the mixture on each toast and top each with half an olive. Note: Canapés pictured are topped with a whole olive. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!