SHRIMP BLT
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
- Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
- Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.
BARBECUED SHRIMP "BLT" SANDWICH
Provided by Food Network
Categories main-dish
Time 1h
Yield Makes 4 triple-decker sandwich
Number Of Ingredients 16
Steps:
- Preheat the barbecue or grill.
- In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
- Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
- For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
BARBECUED SHRIMP AND BACON
Steps:
- Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.
- Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.
EMERILIZED BARBECUED SHRIMP
Steps:
- Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
BBQ SHRIMP "BLT" SANDWICH
If you make this, you have to promise to invite me over. I probably won't be able to make it, but I will remember you in my will. Recipe courtesy Wolfgang Puck.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- MAKE THE SAUCE: In a medium saucepan, heat the oil. Sweat the shallots for about 2 minutes. Do not brown.
- Deglaze the pan with the wine and vinegar and reduce slightly.
- Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan.
- Season with lemon juice and salt and pepper to taste. Keep warm.
- COOK THE SHRIMP: Sprinkle the vegetable oil over the shrimp. Grill the shrimp, about 1 1/2 minutes on each side. Do not overcook.
- Drain and cut each shrimp in half lengthwise.
- PREPARE THE SANDWICH: For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on the bread. Top with 3 slices of tomatoes, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the shrimp in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.
Nutrition Facts : Calories 1351.8, Fat 80.8, SaturatedFat 32.1, Cholesterol 248.8, Sodium 1885.6, Carbohydrate 115.4, Fiber 6.7, Sugar 4.5, Protein 36.1
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
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