Spicy Shrimp Rémoulade on Molasses-Buttered Toast

Spicy Shrimp Rémoulade on Molasses-Buttered Toast
Photo by Mark Thomas

Ingredients

  • 2 teaspoons shallot
  • 3 tablespoons celery
  • 24 1 1/2-inch rounds or squares Westphalian-style pumpernickel bread slices
  • 2 tablespoons fresh chives
  • 1 teaspoon grated lemon peel
  • 1 small garlic clove
  • ¼ teaspoon chili powder
  • + 11 more ingredients
    • ½ cup mayonnaise
    • 1 ½ tablespoons Italian parsley
    • 2 teaspoons whole grain Dijon mustard
    • ¼ teaspoon cayenne pepper
    • 2 teaspoons light molasses
    • 2 teaspoons ketchup
    • 6 tablespoons butter
    • 2 ½ teaspoons prepared white horseradish
    • 8 ounces cooked peeled medium shrimp
    • 1 teaspoon paprika
    • 1 teaspoon Worcestershire sauce

Using fork, mix all ingredients in small bowl to blend. 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. ...

View full recipe at Epicurious

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