Ingredients for Bbq Shrimp Blt Sandwich
- 1 tablespoon vegetable oil
- 1 shallot, chopped
- 1/4 cup dry white wine
- 1 tablespoon champagne vinegar
- 1/2 cup heavy cream
- 4 tablespoons cold unsalted butter, cubed
- 1 tablespoon fresh lemon juice
- Salt, to taste
- White pepper, to taste
- 12 large shrimp, peeled and deveined
- Mayonnaise, for spreading
- 3 slices sourdough bread, toasted
- 2 leaves lettuce
- 3 slices tomato
- 2 slices bacon, cooked crisp
- Salt and pepper, to taste (for tomatoes)
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How to Make Bbq Shrimp Blt Sandwich
- **Make the Sauce:** In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook for 2 minutes, or until softened. Do not brown.
- **Deglaze:** Pour in the white wine and white wine vinegar. Scrape up any browned bits from the bottom of the pan. Reduce the mixture by half.
- **Reduce and Finish:** Pour in the heavy cream and reduce the sauce by half again. Whisk in the cold, cubed butter until melted and smooth. Strain the sauce through a fine-mesh sieve into a clean saucepan. Season with lemon juice, salt, and pepper to taste. Keep warm.
- **Cook the Shrimp:** Heat the vegetable oil in a grill pan or skillet over medium-high heat. Add the shrimp and grill for 1 1/2 minutes per side, or until pink and cooked through. Do not overcook.
- **Prepare the Shrimp:** Drain the shrimp and cut each in half lengthwise. Gently toss the shrimp in the warm lemon-butter sauce.
- **Assemble the Sandwich:** Spread a thin layer of mayonnaise on one slice of bread. Top with a lettuce leaf, 3 tomato slices (seasoned lightly with salt and pepper), and 2 slices of bacon.
- **Layer the Shrimp:** Add 3-4 pieces of the BBQ shrimp on top of the bacon.
- **Top and Serve:** Top with another lettuce leaf and mayonnaise on top of the second slice of bread and place on top of the shrimp, add another slice of bread. Cut the sandwich in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
17g
Fat
160g
Carbs
38g
