Shrimp BLT
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 512 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 172 milligrams
- Sodium
- 1036 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 6 grams
- Protein
- 31 grams
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 512 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 172 milligrams
- Sodium
- 1036 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 6 grams
- Protein
- 31 grams
Ingredients
16 medium shrimp (about 12 ounces), peeled and deveined
Juice of 1/2 lemon
2 teaspoons Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
2 dill pickle sandwich slices, chopped, plus more slices for serving
Kosher salt and freshly ground pepper
8 slices bacon
8 slices potato bread
4 inner Bibb lettuce leaves
2 large tomatoes, sliced
Potato chips, for serving
Directions
- Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
- Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
- Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.
