This scrumptious summer sandwich takes the smoky flavor from the grill and infuses it into a cream sauce that bathes the shrimp in deliciousness
Chef Jamie says: “Inspired by Wolfgang Puck’s sandwich secrets, this scrumptious summer sandwich takes the smoky flavor from the grill and infuses it into a cream sauce that bathes the shrimp in deliciousness. Pesto and mayonnaise marry for a sauce and everything can be done on the grill; the sauce simmering away on your BBQ burner, the bacon (it makes a lot of fire but tastes so yummy!) and the bread (bread takes just seconds to toast on the grill). Choose ripe heirloom tomatoes in a variety of colors for a beautiful presentation. Serve with homemade pickles.”
This recipe makes 4 sandwiches.
2 medium shallots, peeled and sliced
1/4 cup dry white wine
1/2 cup heavy cream
3 tablespoons unsalted butter, cut into small pieces
1/2 lemon, juiced
Salt and freshly ground white pepper
1 pound large peeled and deveined shrimp
1/2 cup mayonnaise, preferably homemade
3 tablespoons homemade or store-bought pesto
8 thin slices sourdough bread
8 romaine leaves
2 large heirloom tomatoes, sliced thick
8 thick slices or applewood smoked bacon, cooked until crisp
Fire up your grill!
In a saucepan on a burner by the barbecue or on the stovetop, heat 1 tablespoon of olive oil.
Add the shallots and sauté over medium heat until tender and beginning caramelized.
Deglaze the pan with the wine 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. Keep warm.
Season the shrimp with salt and pepper and toss them lightly in olive oil.
Grill the shrimp, for about 2 minutes on each side. Do not overcook.
Place the shrimp in the cream sauce and simmer on very low heat for 5 minutes.
Combine the mayonnaise and pesto in a small mixing bowl.
Grill the bread until just lightly toasted.
Spread the pesto/mayo mixture on both slices of bread and start piling on one slice of the bread with a lettuce leaf, sliced tomato and the shrimp from the sauce.
Arrange the bacon on top of the shrimp and top with the second slice of bread.
Repeat to make 4 sandwiches.
Cut the sandwiches in half and enjoy!
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.
For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.
Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide. Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC.
She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.
Recipe Courtesy of Jamie Gwen, 2012