Chef Ricardo’s sautéed shrimp sandwiches
Spice up your sandwiches with a seafood twist!
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Ingredients
6
chopped green onions
1/4 cups
of butter
1/2
seeded and chopped jalapeño pepper
1 1/2
peeled and deveined medium-sized shrimp
3 tbsp
tomato paste
1 tsp
harissa paste
1/2 tsp
mild paprika paprika
1 cup
of chicken broth
Garnish
1
green or red seeded and stripped bell pepper
1
thinly sliced onion
2 tbsp
of olive oil
4
kaiser rolls
1/4 cups
of mayonnaise
Instructions
Shrimp
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.
Garnish
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.