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Shrimp Remoulade Garlic Toasts

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30 mins total
20 mins prep

Recipe Filed Under
Shrimp, Spice, Cajun & Creole, Baking, 30 Minute, 10 Minute, Appetizer, Mardi Gras, Entertaining, Cocktail Party, Dinner Party

Provided By: Alexis Touchet

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Spicy and tangy Creole mustard sauce holds assorted greens and plump shrimp that are the perfect bite sitting atop a garlicky toast round. In this case, the lettuce has been chopped and added to the sauce so it clings to the shrimp.

Ingredients

Serves:

12 slices firm white sandwich bread

2 large garlic cloves

1/4 teaspoon salt

3 tablespoons unsalted butter

24 large (about 3/4 pound) cleaned shrimp

1 1/2 tablespoons creole mustard

1 tablespoon white-wine vinegar

2 tablespoons vegetable oil

1 tablespoon prepared horseradish

1/2 teaspoon paprika

1/4 teaspoon cayenne

1/4 cup minced flat-leaf parsley

1 tablespoon minced scallion green

1 cup finely chopped heart of romaine

Directions

Equipment: a 2-inch round cookie cutter

Preheat oven to 375 F. with rack in middle.

Cut out 24 rounds from bread with 2-inch cookie cutter, reserving bread scraps for another use such as bread crumbs. Mince and mash garlic cloves with 1/4 teaspoon salt to a paste. Heat butter in a small saucepan with garlic paste until melted, then brush on both sides of bread rounds. Toast rounds on a baking sheet in oven until golden, 8 to 10 minutes. Cool on a rack.

Cook shrimp in a medium saucepan of boiling salted water until just cooked through, about 2 minutes. Drain and cool. Whisk together mustard and vinegar in a bowl, then whisk in oil until emulsified. Whisk in horseradish, paprika, cayenne, celery, parsley, and scallion, then stir romaine and shrimp into remoulade sauce.

Top each round with one shrimp and sauce.

Editors Note: Toasts can be made 2 days ahead and kept in an airtight plastic bag at room temperature once cooled. Remoulade sauce with romaine and shrimp can be made 8 hours ahead and kept refrigerated.