A tangy remoulade sauce is the perfect accompaniment to the complexity of shrimp and sweet molasses butter.

6 tbsp butter

2 tsp light molasses

1/4 tsp chili powder

1/2 cup mayonnaise

3 tbsp celery, finely chopped

1 1/2 tsp Italian 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 peel, grated

1 tsp Worcestershire sauce

1 tsp paprika

1 small clove garlic, minced

1/4 tsp cayenne

8oz medium shrimp, deveined, cooked, and peeled

2 tbsp fresh chives, chopped

  1. Using a fork, combine butter, molasses, and chili powder in a small mixing bowl to make molasses butter.  Mix mayonnaise, celery, parsley, horseradish, shallot, ketchup, mustard, lemon peel, Worcestershire, paprika, garlic, and cayenne in a medium bowl to create remoulade.
  2. Spread Croccantini with molasses butter, and bake at 425F until butter begins to melt, and edges of Croccantini turn a golden brown, between 2-5 minutes.  Keep an eye on them to make sure they don’t burn!  Remove from oven and let cool.
  3. Mix shrimp into remoulade sauce, then top molasses butter Croccantini with shrimp.  Serve with fresh chives if desired.
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