I mentioned recently that we had a shrimp boil, and from that I had a lot of boiled spiced shrimp leftover. I found a recipe for Shrimp BLT’s, and almost chickened out before I made them. Wasn’t totally sure about the cold shrimp on a piece of toast. The hub and I decided that a little Old Bay on those babies, on the grill (tossed around in a grill pan) might just work. WOW. No other word can describe. I’ve posted the recipe below and added avocado slices as well. My friend Gina asked about adding cilantro to the mix, and I think that would be good as long as you don’t overdo it — maybe add a little to the aioli.
the avocado is in there somewhere!
Beware….napkins are required as it got a little messy, but sooo worth it. Enjoy!
~Connie Kaye
Shrimp BLT's
Medium shrimp, peeled and deveined
Juice of 1/2 lemon
2 tsp Old Bay seasoning
1/3 cup sour cream
1/3 cup mayonnaise
Cooked bacon
Favorite loaf of bread
Lettuce leaves
Sliced tomatoes
Sliced avocados
If you don’t have leftover shrimp, toss the shrimp with lemon juice and 1 tsp Old Bay. Whisk the sour cream, mayo and remaining 1 tsp Old Bay in small bowl. Set aside.
Cook bacon until crisp. Remove to paper towel lined plate and discard all but 1 tsp bacon drippings in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping 1/2 way through, until opaque and cooked, 3-4 minutes. Be careful, they don’t take long and will turn to rubber if overdone.
Toast the bread, and spread with aioli mixture. Layer with lettuce, tomatoes, shrimp, avocado and bacon. Devour!
Connie Kaye's Kitchen 