Shrimp Blt Recipes
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
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.
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SHRIMP BLTS RECIPE - ALEX FREIJ | FOOD & WINE
2013-12-07 Advertisement. Step 2. 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 …
From foodandwine.com
5/5 Total Time 30 minsServings 30
From foodandwine.com
5/5 Total Time 30 minsServings 30
- 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.
- 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.
SHRIMP BLT RECIPE | FOOD & WINE
2013-12-07 Instructions Checklist. Step 1. In a large skillet, cook the bacon until crisp and brown, about 5 minutes; drain. Advertisement. Step 2. In a large, deep skillet, heat 1 …
From foodandwine.com
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- In a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add the scallions and cook over moderate heat, stirring, until softened, about 3 minutes. Add the wine and vinegar and boil over high heat until reduced to 2 tablespoons, about 3 minutes. Add the cream and cook until reduced by half, about 2 minutes. Stir in the butter; season the sauce with salt and pepper.
- Preheat a cast-iron grill pan. In a bowl, toss the shrimp with the remaining 1 tablespoon of olive oil; season with salt and pepper. Grill the shrimp, turning once, until just cooked through, about 4 minutes. Add the shrimp to the sauce; simmer just until the sauce is thick enough to coat the shrimp, 3 minutes.
- Toast the kaiser rolls. In a small bowl, whisk the mayonnaise with the mustard and spread it on the top half of each roll. Arrange the bacon on the bottom half of each roll and top with the shrimp and sauce, sliced tomato and the lettuce leaves. Cover with the tops of the rolls, cut in half and serve right away.
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