Shrimp Blt Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon on a baking sheet. Bake until the fat has rendered and the bacon is crisp, about 20 minutes. Drain on paper towels, then the strips cut in half crosswise.
• For the shrimp remoulade: Heat the canola oil in a medium skillet over medium heat. Sprinkle the shrimp with salt and pepper, and add to the pan in a single layer. Cook until just cooked through, about 2 minutes per side. Spread the shrimp, with their juices, on a plate and chill until cooled. Once cool, chop coarsely.
• Whisk together the mayonnaise, horseradish, Dijon mustard, whole-grain mustard, lemon juice, celery, parsley and some hot sauce if using. Season with salt and pepper. Set aside 1/3 cup of the remoulade for spreading on bread. Fold the chopped shrimp and their juices into the remaining remoulade and mix until combined. Chill while you make the tomatoes.
• For the fried red tomatoes: Line a wire baking rack with several layers of paper towels and place over a baking sheet. Salt the tomato slices lightly on both sides and let sit on the paper towels for 30 minutes, turning halfway through, to drain of excess liquid.
• Whisk together the buttermilk and eggs in a small shallow dish and sprinkle with salt and pepper. Whisk together the cornmeal, flour, pecorino, garlic powder, cayenne and onion powder in a medium shallow dish and sprinkle with salt and pepper.
• Heat the oil in a high-sided medium skillet over medium heat until almost smoking; add a few bits of cornmeal to test the temperature. Season the tomatoes with pepper and dip them in the buttermilk mixture, allowing the excess to drain off; then dredge them in the flour mixture, tapping off the excess. Fry the tomatoes until golden brown and crisp, turning once, 3 to 4 minutes total. Discard the paper towels from the rack and set the fried tomatoes on the rack to drain. Sprinkle with salt and parsley.
• To assemble the BLT: Spread some of the reserved remoulade on each piece of toast. Top with some lettuce, a generous amount of shrimp remoulade, some bacon and a few slices of fried tomato. Serve immediately, with knives and forks.

Steps:

• Preheat the barbecue or grill.
• In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
• Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
• For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

Steps:

• 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
• 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
• 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
• 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
• Make Ahead The shrimp salad can be refrigerated for up to 2 days.