Spicy Shrimp Sandwiches

Spicy Shrimp SandwichIt’s the 28th of the month, so it must be time to join in Kita’s Cookbook Challenge.  This month, we were given three recipes from Guy Fieri’s newest book.   We had the choice of a Cherry Cobbler Pizza, an Asian Fried Quinoa and Snake Bites.  I chose the last one, but as a dyed-in-the-wool snake phobic, there was no possible way that I was going to call my food Snake anything.  I think that the moniker came from the heat of the sandwich, which I lessened exponentially.  Therefore, I feel no remorse in renaming them Spicy Shrimp Sandwiches.  As it was, they were still on the edge of too spicy for my family.  When I make them again, there will be even less ‘bite’ to them and they will end up being simply Shrimp Po’ Boys.Shrimp Po' boysI never realized until this post that I am not much of a sandwich maker.  I can fling peanut butter and jelly on bread with the best of them, but as a family, we do not eat many sandwich meals.  My gluten free-ish-ness may have something to do with it (I served my Shrimp filling on top of a baked potato, thank you), but that doesn’t seem to be much of an excuse for the other 20+ years of not serving them to my family.  I will have to ponder on it and see what I can come up with.  You may see more sandwiches here in the future, but I am not promising anything.Spicy Shrimp Sandiwches

5.0 from 1 reviews
Spicy Shrimp Sandwiches
Author: 
 
Ingredients
  • 1 Tbsp bacon fat
  • 2 Tbsp precooked crumbled bacon
  • 4 Tbsp butter
  • 1 large onion, diced
  • 3 Tbsp minced garlic
  • ½ cup water
  • 2 14.5 oz cans petite diced tomatoes, undrained
  • 2 Tbsp Worcestershire sauce
  • ½ cup beef broth (or chicken)
  • ¼ tsp cayenne pepper (or more if you aren't spice wimps like us)
  • 1 Tbsp garlic powder
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 1 tsp white pepper
  • 1 Tbsp paprika
  • 1 Tbsp thyme
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ Tbsp cumin
  • 2 pounds shrimp, peeled, deveined shrimp
  • 1 tbsp olive oil
  • 1 cup evaporated milk
  • 8 hard rolls
  • 2 Tbsp dried cilantro
  • 3 tsp basil
  • Garlic Butter:
  • 1 stick butter, softened to room temperature
  • 1½ tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp parsley
  • 2 Tbsp Parmesan cheese (the sawdust kind)
Instructions
  1. Melt bacon fat and 1 Tbsp butter in a skillet.
  2. Add the onions and cook 5 minutes, until just starting to brown
  3. Add the garlic and cook a little while longer.
  4. Add the water, stirring to remove the fond on the bottom of the pan.
  5. Add the tomatoes, Worcestershire and broth.
  6. Simmer sauce for 20 minutes, uncovered, stirring occasionally to loosen the bottom.
  7. Add the cooked bacon.
  8. In a large bowl, combine the herbs and spices from cayenne to cumin.
  9. Remove ¼ cup of the mix and put it away for another day.
  10. Add the shrimp, stirring to coat with spices.
  11. In a new skillet, heat the olive oil and 2 Tbsp butter. Add the shrimp, keeping the spice mix in the bowl.
  12. Cook shrimp until just barely pink.
  13. Remove from pan and set aside.
  14. Raise the heat and add water to scrape up the fond.
  15. Add 1 Tbsp remaining spice mix and cook until the liquid is reduced to half.
  16. Add the evaporated milk, lower the heat and simmer gently until it reduces yet another third.
  17. Make the garlic butter by stirring together butter, garlic powder, herbs and cheese.
  18. Spread on rolls and toast on a griddle.
  19. Combine the shrimp, cilantro and remaining basil, tomato sauce and milk mixture into one skillet.
  20. Simmer to finish cooking the shrimp for not more than 4 more minutes.
  21. Stir in the remaining 1 Tbsp butter and remove from heat.
  22. Spoon a generous amount onto the grilled rolls.
  23. Serve hot.

 

 

10 thoughts on “Spicy Shrimp Sandwiches

  1. I’m with you on the sandwich thing! I haven’t had a sandwich other than PBJ for years, and thank you for not calling this snake anything. I like your shrimp title much better. And yes, I’ll take mine over a potato too!

  2. Ok – I love me some spicy food – but I have to admit it was a bit much – even for me! I think I may cut back some of the bite next time as well.

  3. Ha ha I thought the name was crazy too and it made me want to run from a snake. Great job on the recipe and good to know that you took the heat down and it was still a bit spicy, my family can’t take the heat like I can.

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