Chef Ricardo's sautéed shrimp sandwiches

Spice up your sandwiches with a seafood twist!





1 In a non-stick skillet over medium-high heat, soften the green onions in the butter. Add the jalapeño  and shrimp, and continue cooking for 2 minutes or  until the shrimp is pink. Add the tomato paste, harissa paste and paprika. Stir to coat.

2 Deglaze with the broth. Bring to a boil, then simmer  for 2 minutes or until the sauce thickens. Season with salt and pepper. Set aside.


3 In another non-stick skillet over high heat, cook the bell pepper and onion in the oil until tender-crisp. Season with salt and pepper.

4 Toast the rolls, if desired, and spread with the mayonnaise. Divide the shrimp among the sandwiches and drizzle with the sauce. Top with the vegetable mixture and close the sandwiches.

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