This is the recipe for a great shrimp sandwich and my go to “awesome sandwich sauce”. Awesome because it is good with and on almost everything! Its tangy, creamy, crunchy and so fresh. The sauce paired specifically with the shrimp in this recipe- slapped between a beautiful bun with a hint of crunchy greens and onions- is the perfect mix of flavours, temperatures and textures. Hope you all enjoy this one because I sure did!
Substitutes For Sauce Ingredients:
If you don’t have or don’t like some of the ingredients in the sauce recipe please improvise and use what you do have. For example if you do not like dill- you can leave it out or sub it with a herb you do like- like cilantro or chives. If you don’t have pepperoncini peppers but do have some banana peppers- use those instead! Use what ever you have and like. Last tip is to dry the pickled/jared ingredients (before chopping) on a paper towel to remove any access moisture.
Bun:
I highly recommend using a brioche bun for this recipe! It is the perfect texture, fluffiness and sweetness this sandwich needs. Toast the bun only on the inside and leave the outside pillowy and soft.
Shrimp Sandwich with my “Awesome Sandwich Sauce”
TIPS AND THINGS TO NOTE:
Servings:
This recipe makes approximately 3-4 sandwiches on average size brioche buns. The recipe could make more or less depending on the size of your shrimps/buns, as well as your personal preference on how much you want to stuff them.
Prepping Shrimp:
I purchase deveined shrimp and I peel them myself. I remove all the skin including the tail for this recipe. Once cleaned – place the shrimp between two paper towels and pat dry.
Sazon is a tasty Puerto Rican seasoning. They are little packets of seasoning that come in a box. It is a beautiful flavour and colour enhancer that can be used on anything. Sazon is now readily available on amazon and in most grocery stores – it can definitely be found in Latin American and Asian grocery stores (in the latin isle). Here is what the packets look like:
Ingredients
For Shrimp:
For the Awesome Sandwich Sauce:
For Bun and Toppings:
Instructions
-
Pat the peeled and deveined shrimp dry with a paper towel to remove any moisture. Season the shrimp with olive oil, Sazon, Montreal steak spice, cumin seeds, garam masala, garlic powder, and onion powder.
-
Allow to marinate for 10 minutes.
-
Heat a pan well over medium heat. Add your butter the pan allowing it to cover the bottom.
-
Add your shrimp to the hot pan. Cook for approximately 2 minutes per side depending on the size of your shrimp. Do not move your shrimp around- allow one side to cook at a time so it forms a nice caramelization/crust on the outside of shrimp.
-
Remove your shrimp from the hot pan and set aside.
For the “Awesome Sandwich Sauce”:
-
In a bowl combine the mayo, finely chopped roasted red peppers, pepperoncini peppers, pickles, dill, parsley, garlic, black pepper, and optional salt to taste.
For Building the Sandwich:
-
Toast your brioche buns on the inside only.
-
Add a nice scoop of the “awesome sandwich sauce” to the bottom of the bun.
-
Add a nice layer of shrimp.
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Add your sliced iceberg lettuce and onions.
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Finish with more “awesome sandwich sauce”, add the top bun and enjoy!
Note
- Servings: This recipe makes approximately 3-4 sandwiches on average size brioche buns. The recipe could make more or less depending on the size of your shrimps/buns, as well as your personal preference on how much you want to stuff them.
- Prepping the Shrimp: I purchase deveined shrimp and I peel them myself. I remove all the skin including the tail for this recipe. Once cleaned - place the shrimp between two paper towels and pat dry.
- Sazon is a tasty Puerto Rican seasoning. They are little packets of seasoning that come in a box. It is a beautiful flavour and colour enhancer that can be used on anything. Sazon is now readily available on amazon and in most grocery stores - it can definitely be found in Latin American and Asian grocery stores (in the latin isle).
- Substitutions for Sauce Ingredients: If you don't have or don't like some of the ingredients in the sauce recipe please improvise and use what you do have. For example if you do not like dill- you can leave it out or sub it with a herb you do like- like cilantro or chives. If you don't have pepperoncini peppers but do have some banana peppers- use those instead! Use what ever you have and like. Last tip is to dry the pickled/jared ingredients (before chopping) on a paper towel to remove any access moisture.
- Bun: I highly recommend using a brioche bun for this recipe! It is the perfect texture, fluffiness and sweetness this sandwich needs. Toast the bun only on the inside and leave the outside pillowy and soft.
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