Spicy Shrimp Remoulade On Molasses Buttered Toast Recipes

SPICY SHRIMP REMOULADE ON MOLASSES-BUTTERED TOAST

Spicy Shrimp Remoulade on Molasses-Buttered Toast image

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.

Provided by Patrick Johnson

Time 40m

Number Of Ingredients 20

Ingredients

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

Steps:

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.

SPICY SHRIMP REMOULADE ON MOLASSES-BUTTERED TOASTS

Spicy Shrimp Remoulade on Molasses-Buttered Toasts image

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.

Provided by Sandi From CA

Categories Brunch

Time 25m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

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 425°F 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.

Nutrition Facts : Calories 295.3, Fat 15.7, SaturatedFat 6.5, Cholesterol 70.1, Sodium 574.1, Carbohydrate 29.2, Fiber 3.5, Sugar 2.8, Protein 10.5

SPICY SHRIMP RéMOULADE ON MOLASSES-BUTTERED TOAST

Spicy Shrimp Rémoulade on Molasses-Buttered Toast image

Provided by Tom Douglas

Categories Shellfish Appetizer Bake Cocktail Party Quick & Easy Mayonnaise Seafood Shrimp Shower Party Molasses Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Molasses butter
6 tablespoons (3/4 stick) butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
Remoulade sauce
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 shallot
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/4 teaspoon cayenne pepper
24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
8 ounces cooked peeled medium shrimp
2 tablespoons chopped fresh chives

Steps:

For molasses butter:
Using fork, mix all ingredients in small bowl to blend.
For remoulade sauce:
Mix first 12 ingredients in medium bowl.
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.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

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