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Barbecued Shrimp "Blt" Sandwich |
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Barbecued Shrimp "Blt" Sandwich - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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0.3 kg
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peeled shrimp - (abt 20 medium) |
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1/2 cup
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mayonnaise |
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12
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thin sourdough bread slices |
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2 cup
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baby lettuce |
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0.3 kg
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tomato cut 12 thin slices |
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180 g
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bacon - (12 thk slices) cooked, drained |
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Salt to taste |
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Freshly-ground black pepper to taste |
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60 ml
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vegetable oil |
| LEMON-BUTTER SAUCE |
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1 tsp
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vegetable oil |
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90 g
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shallots - (abt 5 large) peeled, sliced |
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1/2 cup
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dry white wine |
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20 ml
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champagne |
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1/2 cup
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cream |
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1/2 cup
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unsalted butter cut small pieces |
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Juice of 1/2 lemon |
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Salt to taste |
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Freshly-ground white pepper to taste |
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| Method: |
Preheat the barbecue or grill.
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.
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 by half. Whisk in the butter and strain into a clean pan. Season with lemon juice and salt and pepper to taste. Keep warm.
For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise. Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of 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.
Serve along with a light salad or fresh French fries.
This recipe yields 4 servings.
Comments: I like to grill outside all year long and I have friends who live in Chicago and New York who feel the same way. There's nothing quite like the smell of barbecue smoke in the middle of a Northern winter!
Wine Recommendation: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams.
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