Well, really… I want to make you a sandwich. Like… this one. Then bake you cookies. Maybe like a picnic type thing? We can drink Coke out of glass bottles with pretty red and white straws and watch ants crawl on our legs. I’ve never even been on a picnic. Don’t you feel bad now? No joke when I tell you I live in a bubble. Someone get me a blanket, a basket and a plane ticket to Greece. That should pop it.
But I don’t think we can take this sandwich on our picnic. This sandwich should be made and promptly eaten, if for no other reason than you’ll look really ridiculous with drool dripping down your chin. And for someone who doesn’t like mayo (me… and likely you), I’m pretty sure you will like this. It’s filled with cheese after all. And green stuff that will make you feel healthy.
I thought maybe I’d grown out of my crispy shrimp phase when it had been 3 whole days since I’d eaten those tacos, but then I found these personal ciabatta sandwich rolls at my grocery store and they said… “stuff some crispy shrimp into my fat, fluffy rolls please. Please. Do it now!” Seriously. I do what I’m told.
Then I listened to Pumped Up Kicks 34 times and danced in my kitchen trying to figure out the words. The first 12 times I sang “pumped up kiss” then the next 22 changed it to “pumped up kids.” Thank God for google.
If you’re feeling frisky you can use whatever bread you have on hand or do something whacked like make this into pasta. Or maybe even serve it on a salad, but honestly – why would you want to do that?! Don’t ruin it.
And you might not want to wear a bikini on our picnic because… I totally fried these shrimps in bacon grease. BEST SHRIMPS EVER. It’s like a shrimp BLT, but better. Times a million.
Crispy Shrimp Sandwiches
makes 4 sandwiches & is easily multiplied/halved
1 pound of peeled and deveined raw shrimp
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3 slices bacon
1/2 avocado, chopped
lettuce for garnish (I used butter lettuce)
4 sandwich rolls/breads/buns of choice, preferably toasted
Combine flour, paprika, garlic and chili powder in a large bowl and mix. Set aside.
Heat a large skillet over medium-high heat. Once hot, add bacon and cook until fat is rendered and bacon is golden and crispy. Remove and let drain on a paper towel. Do not turn off heat.
Quickly salt and pepper the shrimp, the toss in the flour mixture (I actually “tossed” mine and this went much quicker and just as successful as dredging it). Working in batches, add shrimp to the skillet and cook until golden on each side, about 2-3 minutes per side. Remove and let drain on a paper towel.
Combine shrimp, avocado and crumble the bacon into a bowl and lightly mix to create a sticky “salad” of sorts. Spread bread of your choice with parmesan mayo, garnish with lettuce, then stack on the shrimp. Serve with a fork and fruit on the side.
Parmesan Tarragon Mayonnaise
1/2 cup mayonnaise
2 tablespoons finely grated parmesan cheese
2 tablespoons freshly chopped tarragon
Add all ingredients to a bowl and mix thoroughly. Spread on sandwiches. Can be refrigerated for up to 5 days in an air-tight container.
You want one of these. Trust me.