Spicy Shrimp Remoulade on Molasses-Buttered Toast
By
Patrick Johnson
@pwjohnso
1
★★★★★ 1 vote5
Ingredients
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MOLASSES BUTTER
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6 Tbspbutter, room temperature
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2 tsplight molasses
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1/4 tspchili powder
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REMOULADE SAUCE
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1/2 cmayonnaise
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3 Tbspcelery, finely chopped
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1 1/2 Tbspfresh parsley, finely chopped
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2 1/2 tspprepared white horseradish, drained
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2 tspshallot, minced
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2 tspketchup
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2 tspwhole grain dijon mustard
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1 tsplemon zest, grated
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1 tspworcestershire sauce
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1 tspsmoked paprika
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1 clovegarlic, minced
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1/4 tspcayenne pepper
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241 1/2 rounds cut from pumpernickel bread slices
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1 lbmedium shrimp, cooked and peeled
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2 Tbspfresh chives, chopped
How to Make Spicy Shrimp Remoulade on Molasses-Buttered Toast
- For molasses butter, mix all ingredients in small bowl to blend.
- For remoulade sauce, mix first 12 ingredients in a medium bowl.
- Preheat oven to 425.
- 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.