Thursday, August 6

Shrimp BLT Sandwich

My son Daniel is always looking for new and unique recipes for me to make.  Recently he picked up a magazine from the grocery store and marked a few recipes to try and this one for a Shrimp BLT sandwich was at the top of his list. 

My husband Bill and I just got back from visiting Historical Jamestown and Assateaque Island along the coast of Virginia and enjoyed fresh seafood for 4 days straight.  Right now, anything with seafood sounds really good to me.


Variations and Tips:

  • I just so happen to have all the ingredients on hand except the Old Bay Seasoning.  I used a little garlic, course ground black pepper, Cajun seasoning and seasoning salt to replace the Old Bay. The sandwiches turned out wonderful!
  • Spring or Bibb lettuce or similar is best but a good old head of lettuce works just fine.
  • Lightly toasting the bread will help keep the bread from getting soggy.

Rinse, peel and de-vein shrimp

Shrimp BLT Sandwiches

What You'll Need:

16 medium shrimp (about 12 ozs), peeled and de-veined
Juice of 1/2 lemon (about 1 teaspoon juice)
1/3 cup sour cream
1/3 cup real mayonnaise
2 dill pickle slices, chopped, (or 2 tablespoons of pickle relish)
2 teaspoons Old Bay seasoning (or see me seasoning list above) 
Kosher salt and freshly ground pepper
1 pound bacon
8 slices good bread
Lettuce leaves
2 large fresh tomatoes, sliced

Seasoned and sauteed shrimp


Making The Sandwich:

Clean shrimp, then peel and devein if needed.  Toss the shrimp with the lemon juice in a medium bowl. Set aside.
Whisk sour cream, mayonnaise, chopped pickles (or pickle relish), 1 teaspoon Old Bay seasoning and 1/4 teaspoon each salt and pepper (or use seasonings mentioned above) 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 to drain off grease.  

Spread mayo sauce on toast, then stack on the ingredients!

Discard all but 1 teaspoon of the bacon fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer.  Sprinkle shrimp with 1 teaspoon of Old Bay seasoning (or seasonings mentioned above) and cook, flipping the shrimp halfway through, until cooked which only takes about 2 to 4 minutes.
You may want to cook a few extra shrimp, it's really hard not to eat a few of these while they're cooking!


Look at this sandwich, OMG!!

Lightly toast the bread.  I use whole grain Oat Nut bread (yum, our favorite) but use whatever bread you like.  Potato bread is great with this sandwich too.  The better the bread the better tasting the sandwich!  Once the bread is lightly toasted, spread each slice with the sour cream - mayo mixture.

Add the tomatoes and bacon, shrimp and lettuce.  Add pickle slices if desired.  
Devour, I mean enjoy…….


A new favorite sandwich!


Since our recent Virginia trip along the coast I am craving more seafood.  On my list to make are Homemade Crab Cakes, Crab Rangoon and fresh Lobster Rolls.  Do you have a favorite seafood recipe?

2 comments:

Anonymous said...

There are so many different kinds of BLTs these days but I would never have thought to add shrimp. The sandwich looks and sounds really good. Helen Jane Forster

Elizabeth Ohiothoughts said...

Thanks Helen, it was a surprising ingredient but I'm so glad I decided to make these. The sauce also adds lots of flavor and not only does it compliment the shrimp but the bacon too!