Shrimp Sandwiches With Barbecue Sauce Recipes

SHRIMP SANDWICHES (AKA EASY ENTERTAINING)

Steps:

• Chop and pat dry your cooked shrimp.
• In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
• Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil if you're feeling fancy.
• Brush your bread lightly with butter and toast on a hot skillet until golden brown on one side. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you're ready to feed a crowd.

NEW ORLEANS-INSPIRED BBQ SHRIMP

Steps:

• Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
• Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

SAUCY BARBECUE SHRIMP

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE

Steps:

• For the Shrimp:
• If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
• Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
• Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

BARBECUE SHRIMP

Steps:

• Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.
• Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE

Steps:

• Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
• Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
• Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
• Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

SHRIMP SANDWICHES WITH BARBECUE SAUCE

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste 2 to 3 minutes, or until just cooked through. Transfer shrimp with a slotted spoon as cooked to a plate and cool. Cut each shrimp in half horizontally and in a bowl toss with mayonnaise and salt and pepper to taste.
• In a small bowl whisk together ketchup, Worcestershire sauce, and Tabasco and spread evenly on cut sides of buns. Make sandwiches on buns with shrimp and coleslaw.

SUNNY'S GRILLED SHRIMP WITH SUNNY'S 1-2-3 BBQ SAUCE

Steps:

• Preheat a grill or grill pan to medium low.
• Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute.
• Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving.
• Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill.
• Serve with the reserved sauce on the side.
• In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere!