- 1
Ingredients
- (GARLIC BUTTER)
- 1 head garlic, preferably elephant garlic
- Olive oil
- Salt and freshly ground black pepper
- 1/4 pound (1 stick) butter, softened (room temperature)
- 1/4 cup mayonnaise
- Pinch paprika
- 1/2 Tablespoon Italian seasoning
- 1/2 Tablespoon chopped parsley, or 2 teaspoons dried parsley
- 1/2 teaspoon ground sea salt
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons grated Parmesan cheese
- (Shrimp Snake Bite Sandwiches)
- 6 ounces (1/2 of a 12-ounce package) bacon
- 2 small yellow onions, diced (about 1 cup)
- 1-1/2 Tablespoons minced garlic
- 1/2 cup white wine, divided
- 1 can (28-ounces) diced tomatoes
- 2 Tablespoons Worcestershire sauce
- 1/4 cup chicken stock
- 2 teaspoons cayenne pepper (or, reduce amount for less heat)
- 1 Tablespoon ground cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 Tablespoon freshly cracked black pepper
- 1 Tablespoon paprika
- 1 Tablespoon dried thyme
- 1 teaspoon fine sea salt
- 2 pounds large shrimp, peeled, deveined and butterflied
- 1 Tablespoon olive oil
- 3 Tablespoons butter, divided
- 1 bunch green onions, thinly sliced, divided
- 1 cup heavy cream
- 1/4 cup chopped cilantro
- 8 ciabatta rolls, split
- Garlic Butter (ingredients listed above), or substitute garlic spread if pressed for time
Preparation
Step 1
Directions for garlic butter:
1. Preheat oven to 350° F. Slice the tops off the garlic head. Place cut side up on a piece
of aluminum foil. Drizzle with olive oil. Season with salt and pepper. Enclose the garlic completely.
Roast for 1 to 1-1/4 hours, or until soft. Set aside to cool.
2. Squeeze the roasted garlic cloves in medium-size bowl. Add the softened butter,
mayonnaise, pinch of paprika, Italian seasoning, parsley, sea salt, crushed red pepper flakes and
Parmesan cheese. Blend well with hand mixer.
Directions for Shrimp Snake Bite Sandwiches:
1. In large skillet, over medium-high heat, cook bacon until crisp. Remove from pan, reserving drippings,
and set aside to cool. When cool, chop into small pieces.
2. In same pan, saute onion in reserved bacon dripping until it just starts to brown, 5 to 7 minutes. Add
the minced garlic and cook for 2 minutes more. Add 1/4 cup of wine. Stir to remove any bits from
bottom of pan.
3. Add the tomatoes, Worcestershire and chicken stock. Simmer for 20 minutes, stirring occasionally,
until thickened. Continue to simmer while you cook shrimp.
4. In large bowl (or large re-sealable plastic bag) combine cayenne pepper, cumin, garlic powder, dried
basil, dried oregano, black pepper, paprika, thyme, and sea salt. Add the shrimp. Toss to coat.
5. In a separate skillet (on separate burner), over medium heat, heat the oil and 2 Tablespoons butter.
(Be careful not to burn the butter.) Add the shrimp (reserving any extra spice mix). Cook about 3
minutes, or until shrimp are slightly pink (they won’t be fully cooked). Transfer shrimp to plate.
6. Increase heat to medium-high. Add the remaining 1/4 cup wine, scraping up any browned bits. Add
the green onion, reserving 2 to 3 Tablespoons for garnish. Add the cream and remaining spice mix.
Lower heat to medium-low and simmer until reduced by another third.
7. Meanwhile, spread the ciabatta rolls with garlic butter and toast them.
8. Add the shrimp to the tomato sauce and stir in reduced cream, chopped bacon and cilantro. Simmer
for 3 to 4 minutes, or until shrimp are cooked. Stir in the remaining 1 Tablespoon butter. Garnish with
reserved green onions. Pile a generous portion of shrimp and sauce on each of the split roll bottoms,
place top bun offset. Serve immediately