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Barbecued Shrimp "BLT" Sandwich

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!

Type: Fish, Shellfish
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozPeeled shrimp - (abt 20 medium)
1/2 cup 118mlMayonnaise
12   Thin sourdough bread slices
2 cups 474mlBaby lettuce
1/2 lb 227g / 8ozTomato - cut 12 thin slices
6 oz 170gBacon - (12 thk slices) - cooked, drained
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlVegetable oil
  Lemon Butter Sauce
1 teaspoon 5mlVegetable oil
3 oz 85gShallots - (abt 5 large) - peeled, sliced
1/2 cup 118mlDry white wine
1 tablespoon 15mlChampagne
1/2 cup 118mlCream
1/2 cup 99g / 3.5ozUnsalted butter - cut small pieces
  Juice of 1/2 lemon
  Salt - to taste
  Freshly-ground white pepper - to taste

Recipe Instructions

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.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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