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Spicy Shrimp Remoulade on Molasses-Buttered Toasts

6 tablespoons butter, room temperature
2 teaspoons light molasses
14 teaspoon chili powder
12 cup mayonnaise
3 tablespoons finely chopped celery
1 12 tablespoons chopped Italian parsley
2 12 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
18 teaspoon cayenne pepper
12 slices pumpernickel bread
8 ounces cooked peeled medium shrimp, cut into 1/2 -inch pieces
2 tablespoons chopped fresh chives


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

Source: www.food.com