Spicy Shrimp Rémoulade on Molasses-Buttered Toast
Succulent shrimp mixed with a zesty rémoulade sauce served atop pumpernickel toast rounds brushed with a sweet and spicy molasses butter. This elegant appetizer combines Creole flavors with traditional German bread for a unique fusion of tastes.
8 servings
35 min
Ingredients
- •6 tablespoons butter
- •2 teaspoons light molasses
- •¼ teaspoon chili powder
- •½ cup mayonnaise
- •3 tablespoons celery
- •1½ tablespoons Italian parsley
- •2½ teaspoons white horseradish
- •2 teaspoons shallot
- •2 teaspoons ketchup
- •2 teaspoons whole grain Dijon mustard
- •1 teaspoon lemon peel
- •1 teaspoon Worcestershire sauce
- •1 teaspoon paprika
- •1 clove garlic
- •¼ teaspoon cayenne pepper
- •24 pieces pumpernickel bread
- •8 ounces cooked shrimp
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
Using fork, mix all ingredients in small bowl to blend.
5 min
- 2.
Mix first 12 ingredients in medium bowl.
5 min
- 3.
Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
15 min
- 4.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.
10 min
