Spicy Shrimp Remoulade
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
- 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.
- 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.
- Mix shrimp into remoulade sauce, then top molasses butter Croccantini with shrimp. Serve with fresh chives if desired.