spicy shrimp remoulade on molasses-buttered toast

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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.

★★★★★ 1 Review
serves 24 individual pieces
prep time 30 Min
cook time 10 Min
method Convection Oven

Ingredients For spicy shrimp remoulade on molasses-buttered toast

  • 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

How To Make spicy shrimp remoulade on molasses-buttered toast

  • 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.

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