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Spicy Shrimp Remoulade on Molasses-Buttered Toasts

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“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.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For MOLASSES BUTTER, using fork, mix first three ingredients in small bowl to blend.
  2. For REMOULADE SAUCE, mix next 12 ingredients, from mayonnaise to cayenne pepper, in medium bowl.
  3. 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.
  4. Bake until bread begins to firm up, about 10 minutes. Cool.
  5. Mix shrimp into remoulade Sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

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