Spicy Shrimp Remoulade on Molasses-Buttered Toast
Family Tested & Approved
butter, room temperature
celery, finely chopped
fresh parsley, finely chopped
prepared white horseradish, drained
whole grain dijon mustard
1 1/2 rounds cut from pumpernickel bread slices
medium shrimp, cooked and peeled
fresh chives, chopped
For molasses butter, mix all ingredients in small bowl to blend.
For remoulade sauce, mix first 12 ingredients in a medium bowl.
Spread molasses butter lightly over bread, arrange in single layer on backing sheet and bake until bread begins to firm up, about 10 minutes.
Remove from oven and allow to cool.
Mix shrimp into remoulade sauce.
Top toast rounds with shrimp mixture, sprinkle with chives and serve.