Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp BLT
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- #80575
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 slices thick cut bacon
2 pounds medium shrimp unpeeled (26 to 30 count size)
2 tomatoes
kosher salt
12 slices sourdough bread
1 cup mayonnaise
6 leaves butter lettuce
directions
In cast iron skillet over medium low heat saute bacon slowly until crispy. Drain bacon on paper toweling and set aside. Leave fat in pan and add shrimp to skillet and cook over medium high heat until just cooked through about 4 minutes. Remove shrimp, cool and peel.
Lightly toast bread, spread one slice of bread with mayo and add a slice of tomato and lettuce leaf. Add 2 slices bacon, top with some shrimp and the other slice of bread. Cut in half diagonally and serve
Recipe Source: Jonathan Waxman's, A Great American Cook
Variations to shrimp blt: Instead of topping with shrimp do try: thick slices of avocado, or slices of muenster, cheddar or provolone, or thick sliced apple, or crispy hot French fries, or even some mango chutney!
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internationalrecipes
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Nutritional data has not been calculated yet.
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