Best 4 Spicy Shrimp Rémoulade On Molasses Buttered Toast Recipes

**Tantalize your taste buds with a culinary journey to the realm of flavors with our Spicy Shrimp Rémoulade on Molasses Buttered Toast.** This delectable dish is a symphony of taste and texture, featuring succulent shrimp bathed in a vibrant, piquant rémoulade sauce, artfully perched atop golden molasses-buttered toasts. Prepare to embark on a sensory adventure as each bite unleashes a harmonious blend of sweet, spicy, and tangy notes, leaving you craving more.

**Dive into the depths of flavor with our Spicy Shrimp Rémoulade recipe,** a masterful fusion of bold spices and creamy richness. The tantalizing rémoulade sauce, crafted with a medley of Creole mustard, mayonnaise, and a hint of cayenne pepper, coats the tender shrimp in a fiery embrace.

**Complement the spicy shrimp with our Molasses Buttered Toast recipe,** a delightful twist on a classic. The luscious molasses, with its dark, sweet undertones, harmonizes perfectly with the richness of butter, creating a toast that is both crispy and indulgent.

**Elevate your culinary skills with our comprehensive guide to making Creole Mustard from scratch.** Discover the secrets of this essential ingredient, a staple in Louisiana cuisine, and unlock the door to a world of flavor possibilities.

**Expand your culinary horizons with our insightful guide to tartar sauce and rémoulade sauce.** Delve into the fascinating history and diverse applications of these two classic sauces, and learn how to incorporate them into your dishes for an explosion of taste.

Here are our top 4 tried and tested recipes!

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

Provided by Food Network

Categories appetizer

Time 3h15m

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 extra-large shrimp, peeled
Bamboo skewers, soaked in water for 15 to 30 minutes
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
4 sprigs fresh thyme
4 cloves garlic, smashed
1 shallot, sliced thin
2 1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons cayenne pepper
1 tablespoon dry thyme
1 tablespoon salt
1 teaspoon oregano

Steps:

Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
Meanwhile, combine the spice rub ingredients and set aside.
To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.

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.

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

Spicy Shrimp image

Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.

Provided by Taste of Home

Categories Appetizers Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 bacon strips, diced
1 cup butter, cubed
2 tablespoons seafood seasoning
2 tablespoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/2 to 1 teaspoon Louisiana-style hot sauce
1/4 teaspoon each dried basil, oregano and thyme
2 garlic cloves, minced
1-1/2 pounds uncooked shell-on medium shrimp

Steps:

In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

Tips:

When choosing shrimp for this recipe, look for ones that are fresh and have a vibrant color.
Be sure to devein the shrimp before cooking to remove the digestive tract.
To make the remoulade sauce, use a food processor or blender to combine all of the ingredients until smooth.
If you don't have molasses, you can substitute honey or brown sugar.
To make the molasses butter, simply combine the molasses and butter in a small bowl and stir until well blended.
Serve the spicy shrimp remoulade on top of the molasses buttered toast immediately.

Conclusion:

This spicy shrimp remoulade on molasses buttered toast is a delicious and easy-to-make appetizer or main course. The shrimp are cooked in a flavorful sauce that is made with mayonnaise, Creole mustard, cayenne pepper, and paprika. The remoulade sauce is creamy and tangy, and it pairs perfectly with the crispy molasses buttered toast. This dish is sure to be a hit at your next party or gathering.