Grilled Shrimp BLT Panini with Shallot Cream Sauce (Sandwiches)

 

                    If you don't have a panini maker, cook the shrimp in a grill pan or sauté pan, toast the bread in a toaster or in the oven, then assemble the sandwiches.

Makes 4 double-decker clubs or 6 regular sandwiches

For the shallot cream sauce

• 5 ml vegetable oil
• 5 large shallots, minced
• 125 ml white wine
• 15 ml Champagne vinegar
• 125 ml heavy cream
• 125 ml unsalted butter, cut into small pieces
• ½ medium lemon, juiced
• Salt and pepper to taste

For the grilled shrimp BLT

• 340 gr medium shrimp, peeled and deveined
• 30 ml olive or vegetable oil
• Salt and pepper
• 12 thin slices country or sourdough bread
• 125 ml mayonnaise
• 500 ml baby lettuce leaves
• 250 gr Roma tomatoes, cut into 12 slices
• 12 rashers bacon, cook until crisp and drained on paper towels

For the shallot cream sauce

1. Heat the oil over medium heat in a medium saucepan ; add the shallots and cook, stirring continuously to prevent browning, until the begin to releasetheir juices, about 2 minutes.
2. Add the wine and vinegar, raise the heat to high, stir and scrape with a wooden spoon to dissolve any pan deposits, and boil briefly until the liquid reduces slightly, 1 to 2 minutes.
3. Stir in the cream and continue boiling until the liquid has reduced by half, about 5 minutes ; reduce the heat to low and, little by little, whisk in the butter to form a thick sauce.
4. Pour the sauce through a fine-mesh strainer into a clean pan ; season with lemon juice and salt and pepper to taste.
5. Cover the pan and keep warm if making the sandwiches right away.

For the grilled shrimp BLT

1. Preheat a panini maker or double-sided electric grill ; or heat a grill pan over medium-high heat.
2. Toss the clean shrimp with the oil and season lightly with salt and pepper.
3. Cook the shrimp in the panini maker just until the are cooked through and pink, 1to 2 minutes, taking care not to overcook them ; or cook in the grill pan or 1 to 2 minutes on each side.
4. Remove from the heat and allow to cool until you can handle them, then cut each shrimp in half lengthwise and set aside.
5. Turn off the grill and allow to cool slightly, then wipe the cooking surfaces clean with paper towels (taking care not to burn your fingers) ; turn the grill back on.
6. Toast all of the slices of bread before assembling the sandwiches.
7. To assemble the sandwiches, spread a little mayonnaise on all o the bread slices and arrange a layer of lettuce leaves on our of them or double-decker sandwiches, six for regular sandwiches.
8. Top the lettuce with a layer of tomato slices and season them lightly with salt and pepper ; arrange 2 bacon slices on top of the tomatoes on each sandwiches (3 i you're making double-decker clubs).
9. Add a second slice of bread for double-decker clubs and top with a thin spread of mayonnaise and a little lettuce.
10. Heat the shallot cream sauce over medium-low heat ; add the shrimp and stir them in the sauce until warmed through, 3 to 5 minutes ; distribute the shrimp and sauce evenly among the 4 or 6 sandwiches and top them with the remaining lettuce and bread slices.
11. Place the sandwiches in the panini maker or double-sided grill, close the machine, and cook until the outer bread slices turn golden brown, 3 minutes.
12. Cut each sandwich diagonally in half and serve.

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