Barbecued Shrimp "Blt" Sandwich Recipe

Name: Barbecued Shrimp "Blt" Sandwich Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb peeled shrimp - (abt 20 medium); 1/2 c. mayonnaise; 12 x thin sourdough bread slices; 2 c. baby lettuce; 1/2 lb tomato cut 12 thin slices; 6 ounce bacon - (12 thk slices) cooked, liquid removed Salt to taste Freshly-grnd black pepper to taste; 3 Tbsp. vegetable oil; 1 tsp vegetable oil; 3 ounce shallots - (abt 5 large) peeled, sliced; 1/2 c. dry white wine; 1 Tbsp. champagne; 1/2 c. cream; 1/2 c. unsalted butter cut small pcs Juice of 1/2 lemon Salt to taste Freshly-grnd white pepper to taste

Servings: persons

1/2 lb peeled shrimp - (abt 20 medium)
1/2 c. mayonnaise
12 x thin sourdough bread slices
2 c. baby lettuce
1/2 lb tomato cut 12 thin slices
6 ounce bacon - (12 thk slices) cooked, liquid removed Salt to taste Freshly-grnd black pepper to taste
3 Tbsp. vegetable oil
1 tsp vegetable oil
3 ounce shallots - (abt 5 large) peeled, sliced
1/2 c. dry white wine
1 Tbsp. champagne
1/2 c. cream
1/2 c. unsalted butter cut small pcs Juice of 1/2 lemon Salt to taste Freshly-grnd white pepper to taste

1
Preheat the barbecue or possibly grill.
2
Sprinkle the vegetable oil over the shrimp.
3
Grill the shrimp, about 1 1/2 min on each side.
4
Don't overcook.
5
Drain and cut each shrimp in half lengthwise.
6
In a medium saucepan, heat the oil.
7
Sweat the shallots for about 2 min.
8
Don't brown.
9
Deglaze the pan with the wine and vinegar and reduce slightly.
10
Pour in the cream and reduce by half.
11
Whisk in the butter and strain into a clean pan.
12
Season with lemon juice and salt and pepper to taste.
13
Keep hot.
14
For each sandwich, spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise.
15
Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes.
16
Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce.
17
Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce.
18
Top with the third slice of bread and cut in half.
19
Serve immediately.
20
Serve along with a light salad or possibly fresh French fries.
21
This recipe yields 4 servings.
22
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.
23
There's nothing quite like the smell of barbecue smoke in the middle of a Northern winter!
24
Wine Recommendation: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or possibly Lindemans.
25
This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or possibly the most popular Samuel Adams.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb peeled shrimp - (abt 20 medium), 1/2 c. mayonnaise, 12 x thin sourdough bread slices, 2 c. baby lettuce, and more.

Yes, Barbecued Shrimp "Blt" Sandwich Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!