Garlicky Shrimp Sandwiches
As I mentioned before, Gavin loves sandwiches. I always like trying to find new ones that he would love. So far, none of them can compare to a Chicken BLT that’s made at a local restaurant. It’s literally the best sandwich ever made. But we are not talking about that-though I find these pretty close. I made these sandwiches last year and he loved them-but then I never made them again. Luckily, I had them on my list to make again-score! :)
There’s something about shrimp & avocados that go so well together. It’s a complete no-brainer combination. They also remind me of spring-it must be their light colors and bold flavors. The shrimp is cooked perfectly with the garlic & red pepper flakes, and it pairs well with the avocados. Topped with pea shoots for a little crunch & sophistication-these sandwiches are done in no time. Great for a quick lunch or supper-definitely a good ‘go-to’ lunch.
Looking for more great sandwiches? Check them out below!
Garlicky Shrimp Avocado Sandwiches
Makes 4 servings (2 slices each)
INGREDIENTS
2 ripe avocados
½ lime, juiced
salt & pepper, to taste
½ lime, juiced
salt & pepper, to taste
8 slices rye bread (I used Dempster’s Canadian Rye) + olive oil for brushing
400 gram (approx. 14 oz.) medium-sized shrimp, peeled and deveined
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes
3 cloves garlic, minced finely
1/2 teaspoon red pepper flakes
3 cloves garlic, minced finely
Pea shoots, for garnish
DIRECTIONS
Preheat the broiler.
Scoop the flesh of the avocados in a medium bowl, discarding the pits. Mash with a fork & add in lime juice. Season with salt and pepper. Continue to mash until desired consistency is reached.
Place the bread slices on a baking sheet & brush lightly with olive oil. Place under the broiler until slightly browned, about 2-3 minutes. Remove from the oven. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture.
In a large skillet over medium heat, melt the butter. Add the red pepper and garlic, sauté for 2 minutes, and then add the shrimp. Cook until pink & opaque.
Layer the shrimp over the avocado spread on the sandwiches-top with the remaining garlic left in the pan. Top with pea shoots. Serve.
Source: minimally adapted from Annie’s Eats
Helena, these open faced sandwiches look soooooooo good. I'm drooling just looking at your gorgeous photos and reading your amazing description. I love shrimp, I love avocado and I doubly love them together. The lime, garlic and red pepper flakes must make the flavours pop even more.
ReplyDeleteThanks so much Nancy! <3 They are one of my favs!
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