Spicy Shrimp Remoulade on Molasses-Buttered Toasts

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 8

Chilled shrimp in piquant remoulade sauce is a Creole classic. Here it tops pumpernickel toasts spread with a chilli-molasses butter. Use Westphalian-style pumpernickel bread cut into 1 1/2 rounds or squares. This recipe was shamelessly jacked from Bon Appetit.

Ingredients:

6 tablespoons butter, room temperature

2 teaspoons light molasses

1/4 teaspoon chili powder

1/2 cup mayonnaise

3 tablespoons finely chopped celery

1 1/2 tablespoons chopped italian parsley

2 1/2 teaspoons drained prepared white horseradish

2 teaspoons minced shallots

2 teaspoons ketchup

2 teaspoons whole grain dijon mustard

1 teaspoon grated lemon zest

1 teaspoon worcestershire sauce

1 teaspoon paprika

1 small garlic clove, minced

1/8 teaspoon cayenne pepper

12 slices pumpernickel bread

8 ounces cooked peeled medium shrimp, cut into 1/2 -inch pieces

2 tablespoons chopped fresh chives

Directions:

1. For MOLASSES BUTTER, using fork, mix first three ingredients in small bowl to blend.
2. For REMOULADE SAUCE, mix next 12 ingredients, from mayonnaise to cayenne pepper, in medium bowl.
3. Preheat oven to 425°F Spread molasses butter lightly over 1 1/2 rounds or squares of bread; arrange in single layer on baking sheet.
4. Bake until bread begins to firm up, about 10 minutes. Cool.
5. Mix shrimp into remoulade Sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

By RecipeOfHealth.com