Recipe courtesy of Wolfgang Puck
Barbecued Shrimp "Blt" Sandwich
- Yield: Makes 4 triple-decker sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1155
- Total Fat
- 88
- Saturated Fat
- 32
- Carbohydrates
- 60
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 29
- Cholesterol
- 232
- Sodium
- 1119
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
Ingredients
1 teaspoon vegetable oil, plus 3 tablespoons
3 ounces (about 5 large) shallots, peeled and sliced
1/2 cup dry white wine
1 tablespoon Champagne vinegar
1/2 cup heavy cream
1/2 cup (4 ounces) unsalted butter, cut into small pieces
1/2 lemon, juiced
Salt
White pepper
1/2 pound (about 20 small) peeled shrimp
1/2 cup mayonnaise, preferably homemade
12 thin slices sourdough bread
2 cups baby lettuce or 8 nice pieces romaine or iceberg lettuce
1 (1/2 pound) tomato, cut into 12 thin slices
6 ounces (12 thick slices) bacon, cooked and drained
Black pepper
Directions
- 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.