Spicy Shrimp Rémoulade on Molasses-Buttered Toast

Name: Spicy Shrimp Rémoulade on Molasses-Buttered Toast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) butter, room temperature; 0 teaspoons cayenne pepper; 3 Tbsps finely chopped celery; 0 teaspoons chili powder; 2 Tbsps chopped fresh chives; 1 small garlic clove, minced; 3 teaspoons drained prepared white horseradish; 2 teaspoons ketchup; 1 teaspoon grated lemon peel; 118 milliliters mayonnaise; 2 teaspoons light molasses; 1 teaspoon paprika; 2 Tbsps chopped Italian parsley; 2 teaspoons minced shallot; 227 grams cooked peeled medium shrimp; 2 teaspoons whole grain Dijon mustard; 1 teaspoon Worcestershire sauce

For 91 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 211 calories, 6g of protein, and 20g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of butter, shrimp, celery, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Using fork, mix all ingredients in small bowl to blend.

Equipment you will use

Bowl

Mix first 12 ingredients in medium bowl.

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Bowl

Preheat oven to 425°F.

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Oven

Spread molasses butter lightly over bread; arrange in single layer on baking sheet.

Ingredients you will need

Molasses

Butter

Spread

Bread

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Baking Sheet

Bake until bread begins to firm up, about 10 minutes. Cool.

Ingredients you will need

Bread

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Oven

Mix shrimp into remoulade sauce. Top toasts with shrimp mixture.

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Sauce

Shrimp

Sprinkle with chives.

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Chives

Place toasts on platter.

Equipment

Bowl

Oven

Baking Sheet

Ingredients

Servings:

6Tbsps

(3/4 stick) butter, room temperature 0teaspoons

cayenne pepper 3Tbsps

finely chopped celery 0teaspoons

chili powder 2Tbsps

chopped fresh chives 1small

garlic clove, minced 3teaspoons

drained prepared white horseradish 2teaspoons

ketchup 1teaspoon

grated lemon peel 118milliliters

mayonnaise 2teaspoons

light molasses 1teaspoon

paprika 2Tbsps

chopped Italian parsley 2teaspoons

minced shallot 227grams

cooked peeled medium shrimp 2teaspoons

whole grain Dijon mustard 1teaspoon

Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.