Gluten free shrimp canapés with leeks

Author: Geneviève Arbour Dt. P.
Canapés aux crevettes et aux poireaux, sans gluten
Preparation 10
Baking 30
Portions 16 canapés
Freezing No


  • 250 ml (1 cup) 16 of red or yellow cherry tomatoes
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of olive oil
  • Ground pepper
  • 2 tortillas of 66 gr (10 inch) gluten free
  • 160 ml (2/3 cup) of crumbled Feta cheese
  • 160 ml (2/3 cup) of grated Emmenthal cheese
  • 1 package of 450 gr of medium 31-50 shrimps
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 400ºF (200ºC).
  • Slice in half the cherry tomatoes, set aside.
  • Carve the tortillas to obtain 8 triangles for each tortillas.
  • Heat oil in a pan at medium heat. Add leeks and brown for 3 minutes. Cover, lower the heat and cook for 15 minutes while tirring from time to time. Pepper. Set aside.
  • In the same pan, brown shrimps till it gets a pinkish color.
  • Lay down tortillas triangle in two cookie sheets.
  • Make canapés by spreading leeks over tortillas, then two halfs of tomato and two shrinps for each tortillas. Spread with cheese and pepper.
  • Oven bake for 5 to 10 minutes till cheese and tortillas are brown. In needs, finish baking at broil.

Chef's notes