Ingredients

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

Chilled Shrimp In Piquant Remoulade Sauce Is A Creole Classic. Here, It Tops Pumpernickel Toasts Spread With A Chili-molasses Butter. What To...

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