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.
Ingredients For spicy shrimp remoulade on molasses-buttered toast
butter, room temperature
celery, finely chopped
1 1/2 Tbsp
fresh parsley, finely chopped
2 1/2 tsp
prepared white horseradish, drained
whole grain dijon mustard
lemon zest, grated
1 1/2 rounds cut from pumpernickel bread slices
medium shrimp, cooked and peeled
fresh 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.
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