Spicy Shrimp Remoulade on Molasses-Buttered Toasts

"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."
 
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Ready In:
25mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • 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.

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