Barbecued Shrimp Blt Sandwich Recipes

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SHRIMP BLT



Shrimp BLT image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

16 medium shrimp (about 12 ounces), peeled and deveined
Juice of 1/2 lemon
2 teaspoons Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
2 dill pickle sandwich slices, chopped, plus more slices for serving
Kosher salt and freshly ground pepper
8 slices bacon
8 slices potato bread
4 inner Bibb lettuce leaves
2 large tomatoes, sliced
Potato chips, for serving

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.

BBQ SHRIMP "BLT" SANDWICH



BBQ Shrimp

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

1 teaspoon vegetable oil
3 ounces shallots, peeled and sliced (5 large)
1/2 cup dry white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter, cut into small pieces
1/2 lemon, juice of
salt
white pepper
3 tablespoons vegetable oil
1/2 lb peeled and deveined shrimp (about 20 medium)
1/2 cup mayonnaise
12 slices sourdough bread (thin slices)
2 cups baby lettuce (or 8 nice pieces romaine or iceberg lettuce)
1/2 lb tomatoes, cut into 12 thin slices
6 ounces thick bacon, cooked and drained (12 slices)
salt and pepper

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

SHRIMP BLT



Shrimp BLT image

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

1 French bread, cut crosswise into thirty 1/4 inch slices
1 tablespoon olive oil
1/4 lb bacon or 1/4 lb pancetta
3/4 lb shrimp, cooked and coarsely chopped
1/2 cup light mayonnaise, plus more for spreading
2 tablespoons basil, fresh chopped
1 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper
Old Bay Seasoning (optional)
3 ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise

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

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