Spicy Shrimp Remoulade on Molasses-Buttered Toast With Prosciutto Crisps
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
Prosciutto Crisps
- 3 slices prosciutto
Instructions
For molasses butter:
- Using fork, mix all ingredients in small bowl to blend.
For prosciutto crisps:
- Slice prosciutto into ½ inch pieces
- Sauté in a frying pan under high heat (about 4 minutes) until crispy
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 and prosciutto crisps. Place toasts on platter.