Spicy Shrimp Remoulade on Molasses-Buttered Toast

Name: Spicy Shrimp Remoulade on Molasses-Buttered Toast
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24 individual pieces
Cuisine: Cajun/Creole
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

Spicy Shrimp Remoulade On Molasses-buttered Toast Recipe

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By Patrick Johnson
@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.

Rating:

★★★★★ 1 vote5

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
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How to Make Spicy Shrimp Remoulade on Molasses-Buttered Toast

Step-by-Step

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.