Spicy Shrimp Remoulade On Molasses Buttered Toasts 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

SPOOKY SPICED SHRIMP

Spooky Spiced Shrimp image

Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups plain yogurt
1 piece (2 inches) fresh ginger, peeled and grated
1 large garlic clove, grated
1/4 cup fresh lemon juice, (about 2 lemons)
2 teaspoons tandoori-masala seasoning
1 teaspoon turmeric
3/4 teaspoon chili powder
3/4 teaspoon curry powder
1/2 teaspoon coarse salt
2 tablespoons corn or vegetable oil
48 jumbo shrimp, peeled and deveined, tails left intact
Black sesame seeds, for garnish

Steps:

Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours.
Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.

SPICY SHRIMP

Spicy Shrimp image

Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.

Provided by Taste of Home

Categories Appetizers Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 bacon strips, diced
1 cup butter, cubed
2 tablespoons seafood seasoning
2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/2 to 1 teaspoon Louisiana-style hot sauce
1/4 teaspoon each dried basil, oregano and thyme
2 garlic cloves, minced
1-1/2 pounds uncooked shell-on medium shrimp

Steps:

In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

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