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
Description
A Take On A Creole Classic, Chilled Shrimp In Piquant Remoulade Sauce Tops Pumpernickel Toasts.
Bon Appetit Magazine
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