Adapted from Epicurious
~from Savoring Time in the Kitchen
Serves 4 (the original recipes says it serves 8 but if you truly want 8 generous servings double everything - especially if serving men)
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
12-16 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices. (I cut off the crusts and cut each square into fourths)
8 ounces cooked peeled medium shrimp, coarsely chopped. I use this recipe to boil the shrimp or lobster.
2 tablespoons chopped fresh chives
To Prepare:
For molasses butter:
Using fork, mix all ingredients in small bowl to blend. The molasses butter can be prepared a day ahead and allowed to soften for spreading.
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. (I found the toasts took longer that the stated time to become crispy. If undercooked, they will be tough and hard to chew. I baked mine for 12-13 minutes. I prepared the toasts in the morning and kept them in a covered container after cooling.)
For remoulade sauce:
Mix first 12 ingredients in medium bowl. The remoulade can also be made a day ahead and this also allows the flavors to blend.
When ready to serve, mix the shrimp into remoulade sauce. Top toasts with shrimp mixture. Arrange on a serving dish, sprinkle with chives and serve.