Wednesday, June 29, 2016

Blackened Shrimp Sandwich

Make sure you have done your mouth stretches, because this sandwich is so full of awesomeness that you will literally be left with wondering how to take the first bite. The blackened shrimp packs a kick that is cooled down by the homemade tangy sauce!


2 brioche buns
12 large shrimp, raw, deveined and peeled
1-2 tsp. blackening seasoning
1/2 lemon, juiced
1/2 tsp. olive oil
Romaine lettuce


2 1/2 Tbs. Miracle Whip, light
1 1/2 Tbs. Ketchup
2 Tbs. Dill pickle, finely chopped
1/2 lemon, juiced
salt and pepper to taste

In a small bowl, combine the sauce ingredients. Season with the salt and pepper, give it a quick taste test, and adjust accordingly.

In a shallow casserole dish or bowl, combine the shrimp with the blackened seasoning, lemon juice and olive oil and set aside. 

Meanwhile, heat a grill pan to medium heat. Place the insides of the bun halves on the hot grill and toast for 2-3 minutes until you have nice grill marks and a golden brown. Remove from the grill and set aside.

To the same pan, add the raw shrimp. Cook for 3-4 minutes on each side until the insides of the shrimp are no longer translucent and turn white. (Watch carefully, if you cook too long they become rubbery.)

To assemble these, place the toasted bottom bun halves on your serving dishes. Top with 1/4 of the sauce mixture. Add 6 cooked shrimp and place a few pieces of romaine on top. Spread another 1/4 of the sauce on the inside of the top bun, and then place the bun on top of the lettuce.

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