Shrimp Remoulade Croustades |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 3/4 pounds unpeeled large fresh shrimp |
3 tablespoons tequila, divided |
1 tablespoon lime juice |
1/2 cup mayonnaise |
1/2 cup sour cream |
2 tablespoons minced celery |
2 tablespoons minced fresh chives |
2 tablespoons minced fresh cilantro |
2 tablespoons diced dill pickle |
2 tablespoons capers, drained |
2 tablespoons coarse-grained mustard |
1 teaspoon ground red pepper |
vegetable cooking spray |
1 tablespoon peanut oil |
16 (1/2-inch-thick) slices french bread, toasted |
Directions:
1. Peel and devein shrimp, leaving tails intact. Combine 2 tablespoons tequila and lime juice in a glass bowl; add shrimp, and toss well. Cover and chill 20 minutes.
2. Combine remaining 1 tablespoon tequila, mayonnaise, and next 8 ingredients; stir well, and set mixture aside.
3. Remove shrimp from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add peanut oil. Place over medium-high heat until hot. Add shrimp, and saute 2 minutes or until shrimp turn pink.
4. To serve, arrange shrimp evenly on toasted bread slices; top each with 1 1/2 tablespoons mayonnaise mixture. Serve immediately.
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