Shrimp Blt Food
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.
SHRIMP BLT
This recipe originates from Food and Wine, my sister in law passed it along. It is FANTASTIC! Great as a salad on a bed of greens, served it on toasted sandwich rounds (the 100 cal ones) on croissants or as an hor d'oeuvre as originally intended on toasted baguette rounds.
Provided by MrsSpike34
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
- 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
- 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
- 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
- Make Ahead The shrimp salad can be refrigerated for up to 2 days.
Nutrition Facts : Calories 256.3, Fat 18.3, SaturatedFat 4.3, Cholesterol 91.3, Sodium 698.5, Carbohydrate 10.8, Fiber 1, Sugar 2.6, Protein 12.1
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.
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- Pat the shrimp dry; transfer to a large bowl. Season with salt and pepper and toss with 3 tbsp. of mayonnaise. Place the panko in a shallow dish. Roll the shrimp in the panko to coat.
- In a large skillet, cook the bacon over medium heat, turning once, until crispy, about 10 minutes. Transfer the bacon to a plate lined with paper towels. Reserve the fat in the skillet.
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- Add the oil to the bacon fat in the skillet; heat over medium. Add half the shrimp in a single layer. Cook, turning once, until the panko is golden and the shrimp are just cooked through, about 5 minutes. Transfer to a plate lined with paper towels. Repeat with the remaining shrimp.
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- Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
- In a large skillet, heat the olive oil. Add the pancetta slices in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
- In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
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