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Name: Shrimp Blt
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Garlic minced; 1 oz Beurre blanc; 1 1/2 oz Mixed greens; 4 oz Pizza foccacia - sliced in; 1 1/2 oz Bacon - applesmoked; cooked; 1 tb Honey; 1 c Peanut oil; 2 3/8 oz Shrimp; 1/4 c Rice wine vinegar; 2 tb Soy sauce; 1 oz Remoulade; 1/4 c Sesame oil; 1 tb Dry mustard; 1 oz Romaine lettuce; 2 tb Freshly grated ginger; 2 tb Water; 3 3/8 oz Tomato - 3 slices

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INGREDIENTS

1 ts Garlic ; minced
CHINOIS DRESSING
1 oz Beurre blanc
1 1/2 oz Mixed greens
4 oz Pizza foccacia - sliced in
1 1/2 oz Bacon - applesmoked; cooked
1 tb Honey
1 c Peanut oil
2 3/8 oz Shrimp
1/4 c Rice wine vinegar
2 tb Soy sauce
1 oz Remoulade
1/4 c Sesame oil
1 tb Dry mustard
1 oz Romaine lettuce
2 tb Freshly grated ginger
2 tb Water
3 3/8 oz Tomato - 3 slices

Servings

INSTRUCTIONS

Directions: Butterfly the shrimp and place in a sautee pan and cook thoroughly. Slice the foccacia and quick fire it on the grill or oven. Place the remoulade on the foccacia. Place the cooked bacon, then tomato, romaine and mixed greens on top. Place the cooked shrimp on the greens. Top with the warmed seasoned beurre blanc.Put the top of the foccacia on the sandwich. Cut the sandwich in half and plate with salad or French fries. To make beurre blanc, melt 2 tablespoons butter and add a splash of dry white wine to emulsify. Dressing: In a small bowl combine the dry mustard and water. Place the mixture in a blender and add the honey, vinegar, soy sauce, ginger and garlic. Blend to combine. With the blender running, slowly add the peanut oil to create a creamy dressing. Lastly, add the sesame oil and blend briefly. Refrigerate to chill.

NOTES

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Shrimp Blt

1 ts Garlic minced
 CHINOIS DRESSING
1 oz Beurre blanc
1 1/2 oz Mixed greens
4 oz Pizza foccacia - sliced in
1 1/2 oz Bacon - applesmoked; cooked
1 tb Honey
1 c Peanut oil
2 3/8 oz Shrimp
1/4 c Rice wine vinegar
2 tb Soy sauce
1 oz Remoulade
1/4 c Sesame oil
1 tb Dry mustard
1 oz Romaine lettuce
2 tb Freshly grated ginger
2 tb Water
3 3/8 oz Tomato - 3 slices

Directions: Butterfly the shrimp and place in a sautee pan and cook  thoroughly. Slice the foccacia and quick fire it on the grill or oven.  Place the remoulade on the foccacia. Place the cooked bacon, then tomato,  romaine and mixed greens on top. Place the cooked shrimp on the greens. Top  with the warmed seasoned beurre blanc.Put the top of the foccacia on the  sandwich. Cut the sandwich in half and plate with salad or French fries. To  make beurre blanc, melt 2 tablespoons butter and add a splash of dry white  wine to emulsify.    Dressing: In a small bowl combine the dry mustard and water. Place the  mixture in a blender and add the honey, vinegar, soy sauce, ginger and  garlic. Blend to combine. With the blender running, slowly add the peanut  oil to create a creamy dressing. Lastly, add the sesame oil and blend  briefly. Refrigerate to chill.

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Nutrition

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Serving Size: 1 Serving (1489g)
Recipe Makes: 1 servings

Calories: 3255
Calories from Fat: 2585 (79%)

Amt Per Serving		% DV

	Total Fat 287.2g	383 %
	Saturated Fat 46.6g	233 %
	Monounsaturated Fat 126.8g
	Polyunsanturated Fat 97.2g
Cholesterol 991.1mg		305 %
Sodium 1495.2mg		52 %
Potassium 1623.3mg		43 %
Total Carbohydrate 27.3g		8 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 22.9g
Protein 139.7g		200 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3255

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