Recipe information
Yield
8 Servings
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
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Preparation
For molasses butter:
Step 1
Using fork, mix all ingredients in small bowl to blend.
For remoulade sauce:
Step 2
Mix first 12 ingredients in medium bowl.
Step 3
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.
Step 4
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.