Spicy Shrimp Remoulade On Molasses-buttered Toast Recipe

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Spicy Shrimp Remoulade on Molasses-Buttered Toast

Patrick Johnson

By
@pwjohnso

This recipe kicks you in the face with Creole influence and makes you like it with the sweet, richness of molasses butter. The complexity of flavors ensure you will be the talk of your next cocktail party...um, for the right reasons.


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Serves:

24 individual pieces

Prep:

30 Min

Cook:

10 Min

Method:

Convection Oven

Ingredients

MOLASSES BUTTER

6 Tbsp
butter, room temperature
2 tsp
light molasses
1/4 tsp
chili powder

REMOULADE SAUCE

1/2 c
mayonnaise
3 Tbsp
celery, finely chopped
1 1/2 Tbsp
fresh parsley, finely chopped
2 1/2 tsp
prepared white horseradish, drained
2 tsp
shallot, minced
2 tsp
ketchup
2 tsp
whole grain dijon mustard
1 tsp
lemon zest, grated
1 tsp
worcestershire sauce
1 tsp
smoked paprika
1 clove
garlic, minced
1/4 tsp
cayenne pepper
24
1 1/2 rounds cut from pumpernickel bread slices
1 lb
medium shrimp, cooked and peeled
2 Tbsp
fresh chives, chopped

Directions Step-By-Step

1
For molasses butter, mix all ingredients in small bowl to blend.
2
For remoulade sauce, mix first 12 ingredients in a medium bowl.
3
Preheat oven to 425.
4
Spread molasses butter lightly over bread, arrange in single layer on backing sheet and bake until bread begins to firm up, about 10 minutes.
5
Remove from oven and allow to cool.
6
Mix shrimp into remoulade sauce.
7
Top toast rounds with shrimp mixture, sprinkle with chives and serve.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #shrimp, #molasses, #creole