Best Shrimp Blt Recipes

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TRIPLE DECKER GRILLED SHRIMP BLT WITH AVOCADO AND CHIPOTLE MAYO



Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo image

With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!

Provided by aquariuscook

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 2

Number Of Ingredients 13

1 cup mayonnaise
1 chipotle pepper in adobo sauce
½ lime, juiced
1 pinch salt
1 pinch ground black pepper
4 slices bacon
8 extra-large shrimp - peeled, deveined, and tails removed
1 tablespoon olive oil
salt and ground black pepper to taste
1 avocado, peeled, pitted and sliced
2 leaves romaine lettuce
4 slices ripe red tomato
6 slices sourdough bread, toasted

Steps:

  • Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
  • Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
  • To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.

Nutrition Facts : Calories 1433.1 calories, Carbohydrate 59.6 g, Cholesterol 234.2 mg, Fat 119 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 19.3 g, Sodium 1769.2 mg, Sugar 5.6 g

BLT WITH FRIED RED TOMATOES AND SHRIMP REMOULADE



BLT with Fried Red Tomatoes and Shrimp Remoulade image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 26

8 strips applewood-smoked bacon
2 tablespoons canola oil
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise
2 tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 teaspoon fresh lemon juice
1/4 cup finely diced celery
2 tablespoons finely chopped parsley
Hot sauce, optional
Kosher salt and freshly ground black pepper
4 plum tomatoes, sliced into thick rounds
1 cup buttermilk
2 large eggs
1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup grated pecorino Romano
1 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1 cup canola oil
1/2 cup finely chopped fresh parsley
4 thick slices pan de mie, toasted
Butter lettuce leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the bacon on a baking sheet. Bake until the fat has rendered and the bacon is crisp, about 20 minutes. Drain on paper towels, then the strips cut in half crosswise.
  • For the shrimp remoulade: Heat the canola oil in a medium skillet over medium heat. Sprinkle the shrimp with salt and pepper, and add to the pan in a single layer. Cook until just cooked through, about 2 minutes per side. Spread the shrimp, with their juices, on a plate and chill until cooled. Once cool, chop coarsely.
  • Whisk together the mayonnaise, horseradish, Dijon mustard, whole-grain mustard, lemon juice, celery, parsley and some hot sauce if using. Season with salt and pepper. Set aside 1/3 cup of the remoulade for spreading on bread. Fold the chopped shrimp and their juices into the remaining remoulade and mix until combined. Chill while you make the tomatoes.
  • For the fried red tomatoes: Line a wire baking rack with several layers of paper towels and place over a baking sheet. Salt the tomato slices lightly on both sides and let sit on the paper towels for 30 minutes, turning halfway through, to drain of excess liquid.
  • Whisk together the buttermilk and eggs in a small shallow dish and sprinkle with salt and pepper. Whisk together the cornmeal, flour, pecorino, garlic powder, cayenne and onion powder in a medium shallow dish and sprinkle with salt and pepper.
  • Heat the oil in a high-sided medium skillet over medium heat until almost smoking; add a few bits of cornmeal to test the temperature. Season the tomatoes with pepper and dip them in the buttermilk mixture, allowing the excess to drain off; then dredge them in the flour mixture, tapping off the excess. Fry the tomatoes until golden brown and crisp, turning once, 3 to 4 minutes total. Discard the paper towels from the rack and set the fried tomatoes on the rack to drain. Sprinkle with salt and parsley.
  • To assemble the BLT: Spread some of the reserved remoulade on each piece of toast. Top with some lettuce, a generous amount of shrimp remoulade, some bacon and a few slices of fried tomato. Serve immediately, with knives and forks.

BARBECUED SHRIMP "BLT" SANDWICH



Barbecued Shrimp

Provided by Food Network

Categories     main-dish

Time 1h

Yield Makes 4 triple-decker sandwich

Number Of Ingredients 16

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

Steps:

  • 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.

SHRIMP BLT



Shrimp BLT image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

SHRIMP BLT



Shrimp BLT image

This recipe originates from Food and Wine, my sister in law passed it along. It is FANTASTIC! Great as a salad on a bed of greens, served it on toasted sandwich rounds (the 100 cal ones) on croissants or as an hor d'oeuvre as originally intended on toasted baguette rounds.

Provided by MrsSpike34

Categories     Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 French bread, cut crosswise into thirty 1/4 inch slices
1 tablespoon olive oil
1/4 lb bacon or 1/4 lb pancetta
3/4 lb shrimp, cooked and coarsely chopped
1/2 cup light mayonnaise, plus more for spreading
2 tablespoons basil, fresh chopped
1 1/2 tablespoons fresh lemon juice
salt & freshly ground black pepper
Old Bay Seasoning (optional)
3 ounces baby arugula
4 small plum tomatoes, thinly sliced crosswise

Steps:

  • 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
  • 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
  • 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
  • 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
  • Make Ahead The shrimp salad can be refrigerated for up to 2 days.

Nutrition Facts : Calories 256.3, Fat 18.3, SaturatedFat 4.3, Cholesterol 91.3, Sodium 698.5, Carbohydrate 10.8, Fiber 1, Sugar 2.6, Protein 12.1

SHRIMP BLT



SHRIMP BLT image

Categories     Sandwich     Shellfish

Number Of Ingredients 14

Sliced French Bread (toasted)
Mayo
shrimp
oil
garlic
soy sauce
horseradish
lime juice
salt
pepper
tomato slices
bacon
avacado
lettuce

Steps:

  • Mix oil-pepper and marinate shrimp for up to 2 hours. Grill shrimp and slice them in half lengthwise. Spread mayo on toasted bread, stack with all other ingredients.

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