Weeknight shrimp sandwiches

Cooking during the week has three rules: #1. it must be efficient. #2. it must taste good. #3. there must be leftovers for lunches the following day.  These sandwiches cover all my unwritten rules about weeknight cooking!

Beautiful, fresh shrimp cooked to perfection and paired with homemade crab mayo on a fresh roll with avocado…..Have you died and gone to foodie heaven yet?  These sandwiches will cure what ails you and will improve your mood immediately!

Every Thursday is ‘fish lady’ day.  While I suffer from living in a ‘land locked’ area, these women provide a once a week treat that PIC and I have grown to look forward too.  It’s no more expensive than the local grocery store and tastes as it should–like it was just plucked from the sea.  PIC has more time during the day to go to their designated locations so he buys what we’re hankering for.  They are very accommodating and send out a list of offerings via email on Wednesday, giving us a chance to collaborate on what would be good.

Over the weekend, we were watching Diners, Drive-Ins, and Dives and saw this a-ma-zing looking sandwich.  I’d been thinking about it since then.  I didn’t deep fry or over do the sandwich as the show depicted but tried to keep the integrity of the good flavors and making it a bit healthier.

We bought canned crab, again–we’re landlocked and “fresh” seafood doesn’t come easy.

Here’s what you’ll need:

About 30 min. from prep to plate

Serves 3-4 depending on how big your appetites are.

  • 1 lb. shrimp, peeled and de-veinged
  • 1 lemon
  • salt and pepper
  • 1/4 c. mayonnaise
  • 1/4 c. crab meat
  • 1 t. old bay seasoning
  • olive oil
  • french baquette, rolls, bread of some sort–your choice
  • 1 avocado-pitted and sliced
  • hot sauce
  • more lemon (if you wish)

Take shrimp and put them in a bowl.  Halve or quarter the lemon and juice over shrimp.  Add salt and pepper.  Toss to distribute. Cover and put in fridge for about 20 minutes.

In the meantime….take mayo, crab meat, and old bay and mix together in bowl.  Put in fridge.

Pre-heat a saute pan and separate shrimp from lemon.  Saute shrimp until opaque–about 4-6 minutes, depending on the size of your shrimp.  You can add more old bay, lemon, and/or hot sauce when they’re done cooking.

Open/cut bread or rolls.  I hollowed out some of the bread guts so the good stuff would fit in.  Line each side with some of the crab mayo and place slices of avocado in the bottom.  Top with shrimp and enjoy!

Add hot sauce, more lemon, old bay, lettuce, or anything that makes you happy! Enjoy!

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One thought on “Weeknight shrimp sandwiches

  1. Pingback: Marinated Maple Soy Salmon | Domesticated Academic

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