Spicy Shrimp Rémoulade on Molasses-Buttered Toast

Photo by Lee C.
Adapted from epicurious.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • Molasses butter

  • 6

    tablespoons (3/4 stick) butter, room temperature

  • 2

    teaspoons light molasses

  • 1/4

    teaspoon chili powder

  • Remoulade sauce

  • 1/2

    cup mayonnaise

  • 3

    tablespoons finely chopped celery

  • 1 1/2

    tablespoons chopped Italian parsley

  • 2 1/2

    teaspoons drained prepared white horseradish

  • 2

    teaspoons minced shallot

  • 2

    teaspoons ketchup

  • 2

    teaspoons whole grain Dijon mustard

  • 1

    teaspoon grated lemon peel

  • 1

    teaspoon Worcestershire sauce

  • 1

    teaspoon paprika

  • 1

    small garlic clove, minced

  • 1/4

    teaspoon cayenne pepper

  • 24

    1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices

  • 8

    ounces cooked peeled medium shrimp

  • 2

    tablespoons chopped fresh chives

Directions

Mix first 12 ingredients in medium bowl. Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool. Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter. If you're not a pumpernickel fan, any bread will work.

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