Best 4 Spicy Shrimp Rémoulade On Molasses Buttered Toast Recipes

If you're looking for a dish that is both decadent and full of flavor, then spicy shrimp rémoulade on molasses buttered toast is the perfect recipe for you. This dish combines the sweet and savory flavors of molasses and butter with the spicy kick of shrimp rémoulade, all served on top of crispy, golden toast. The result is a dish that is sure to please even the most discerning palate. So go ahead and give this recipe a try - you won't be disappointed.

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SPICY SHRIMP RéMOULADE ON MOLASSES-BUTTERED TOAST

Spicy Shrimp Rémoulade on Molasses-Buttered Toast image

Provided by Tom Douglas

Categories Shellfish Appetizer Bake Cocktail Party Quick & Easy Mayonnaise Seafood Shrimp Shower Party Molasses Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 20

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

Steps:

For molasses butter:
Using fork, mix all ingredients in small bowl to blend.
For remoulade sauce:
Mix first 12 ingredients in medium bowl.
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.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

FRIED SHRIMP WITH SPICY REMOULADE

Fried Shrimp with Spicy Remoulade image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Peanut Oil, for frying
1 cup buttermilk
1 egg, lightly beaten
1 tablespoon Creole mustard
1 tablespoon hot sauce
1/2 cup self-rising flour
1/2 cup yellow cornmeal
2 teaspoons paprika
Kosher salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 pounds shrimp, peeled and deveined
Spicy Remoulade Sauce, recipe follows
1 shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
2 tablespoons Creole mustard
1 tablespoon hot sauce
Juice of 1/2 lemon

Steps:

Preheat deep fryer with peanut oil to 375 degrees F.
Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

SPICY SHRIMP REMOULADE ON MOLASSES-BUTTERED TOASTS

Spicy Shrimp Remoulade on Molasses-Buttered Toasts image

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.

Provided by Sandi From CA

Categories Brunch

Time 25m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

6 tablespoons butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
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 shallots
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/8 teaspoon cayenne pepper
12 slices pumpernickel bread
8 ounces cooked peeled medium shrimp, cut into 1/2 -inch pieces
2 tablespoons chopped fresh chives

Steps:

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

Nutrition Facts : Calories 295.3, Fat 15.7, SaturatedFat 6.5, Cholesterol 70.1, Sodium 574.1, Carbohydrate 29.2, Fiber 3.5, Sugar 2.8, Protein 10.5

SPICY SHRIMP REMOULADE ON MOLASSES-BUTTERED TOAST

Spicy Shrimp Remoulade on Molasses-Buttered Toast image

This recipe kicks you in the face with Creole influence and makes you like it with the sweet, richness of molasses butter. The complexity of flavors ensure you will be the talk of your next cocktail party...um, for the right reasons.

Provided by Patrick Johnson

Categories Seafood Appetizers

Time 40m

Number Of Ingredients 20

Ingredients

MOLASSES BUTTER
6 Tbsp butter, room temperature
2 tsp light molasses
1/4 tsp chili powder
REMOULADE SAUCE
1/2 c mayonnaise
3 Tbsp celery, finely chopped
1 1/2 Tbsp fresh parsley, finely chopped
2 1/2 tsp prepared white horseradish, drained
2 tsp shallot, minced
2 tsp ketchup
2 tsp whole grain dijon mustard
1 tsp lemon zest, grated
1 tsp worcestershire sauce
1 tsp smoked paprika
1 clove garlic, minced
1/4 tsp cayenne pepper
24 1 1/2 rounds cut from pumpernickel bread slices
1 lb medium shrimp, cooked and peeled
2 Tbsp fresh chives, chopped

Steps:

1. For molasses butter, mix all ingredients in small bowl to blend.
2. For remoulade sauce, mix first 12 ingredients in a medium bowl.
3. Preheat oven to 425.
4. Spread molasses butter lightly over bread, arrange in single layer on backing sheet and bake until bread begins to firm up, about 10 minutes.
5. Remove from oven and allow to cool.
6. Mix shrimp into remoulade sauce.
7. Top toast rounds with shrimp mixture, sprinkle with chives and serve.

Tips:

For the best flavor, use fresh shrimp that are peeled and deveined.
If you don't have remoulade sauce, you can make your own by combining mayonnaise, Dijon mustard, chopped pickles, and Creole seasoning.
If you don't have molasses, you can substitute honey or brown sugar.
Be careful not to overcook the shrimp, as they will become tough.
Serve the shrimp remoulade on top of the molasses buttered toast while it is still warm.

Conclusion:

Spicy Shrimp Remoulade on Molasses Buttered Toast is a delicious and easy-to-make appetizer or lunch. The shrimp are perfectly cooked and the remoulade sauce is flavorful and creamy. The molasses buttered toast adds a touch of sweetness and crunch. This dish is sure to be a hit at your next party or gathering.