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Shrimp BLT

SERVINGS
6 sandwiches Servings
RATE THIS RECIPE
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SERVINGS
6 sandwiches Servings
RATE THIS RECIPE
(0)

Ingredients

  • 12 slice thick-cut bacon
  • 2 pound medium shrimp (26–30 per pound), preferably fresh, unpeeled
  • 2 pound ripe, juicy tomatoes
  • 12 slice sourdough bread
  • 1 cup mayonnaise (page 236)
  • 6 cup leaves butter lettuce
  • Chef notes

    My summers are family time. My father-in-law is from Wrightsville Beach, near Wilmington, North Carolina, and that sleepy, gorgeous stretch of sand is my wife’s summer home.Folks in North Carolina are great food lovers, especially when the local fishermen haul in the afternoon’s shrimp catch. These gray-white beauties are sold flopping and alive. They are tremendous served right from the steamer, but they’re equally fine in a sandwich.Another prodigious product in this region is pork, and the bacon there is the best. The locals also grow some mighty delicious tomatoes. Throw all these together, and you have the makings of one damned good sandwich!

    Preparation

    Baking Directions:

    Cook the bacon slowly in a large cast-iron skillet over medium-low heat. Remove the bacon and drain on paper towels.Add the shrimp to the fat remaining in the skillet and cook over medium-high heat, turning once, until just cooked through, about 4 minutes. Remove the shrimp, let cool, and peel.Slice the tomatoes and sprinkle with salt. Lightly toast the bread. Spread mayonnaise on one side of each slice. Place a lettuce leaf, a tomato slice, and 2 slices of bacon on 6 slices of the toast. Top with the shrimp, dividing them equally, and then with the remaining toast.Cut diagonally in half and serve.