Shrimp BLT

From Food Network Magazine, July/Aug 2015

Photo by Shelly H.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 16

    medium shrimp (about 12 ounces), peeled and deveined

  • Juice of 1/2 lemon

  • 2

    teaspoons Old Bay seasoning

  • 1/3

    cup sour cream

  • 1/3

    cup mayonnaise

  • 2

    dill pickle sandwich slices, chopped, plus more slices for serving

  • Kosher salt and freshly ground pepper

  • 8

    slices bacon

  • 8

    slices potato bread

  • 4

    inner Bibb lettuce leaves

  • 2

    large tomatoes, sliced

  • Potato chips, for serving

Directions

1. Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside. 2. Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes. 3. Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.

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