Shrimp Sandwiches with Chipotle-Avocado Spread

I got this recipe in my inbox from the gojee.com and it looked pretty fantastic. I made a few changes, but this is pretty easy and leaves me with some leftover to make fajitas later this week. Strike that, I am just eating the sandwiches all week.  They are really that good. This recipe makes like 4.

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What I Used:

1 Avocado

Approx 1/2 Cup Mayonaisse

2 Tablespoons of the Adobo from a can of Chipotles

The Juice of 1 Lemon

Sea Salt

1 Lb Exra Large Shrimp, Peeled

3 Cloves Garlic, minced

1 Teaspoon-ish of the Adobo from the Chipotles

Approx 1 teaspoon each of Cumin, Spanish Smoked Hot Paprika.

Approx 1/2 Teaspoon Chili Powder

Sea Salt, Black Pepper, Olive Oil

Splash of Wine, doesn`t matter, red or white.

Sandwich bread – I used a Ciabatta Roll, but baguette would work, or what you like.

Some Sort of Lettuce – I used just some prewashed mesculine salad.

What I Did:

Make the Avocado Spread. I just made it in a storage container since I knew that I`d have leftovers. Put the mayo in the container, add the diced avocado, pinch of salt, adobo, and lemon juice and mash until smooth. I was going to add a clove of garlic, but didn`feel like chopping it or using a food processor to make this, so, yeah.

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Cut the bread in half and toast it in the oven for 5-7 minutes at 400 degrees.

Start the shrimp.  In a dry pan add the cumin and heat it on medium.  Add about a teaspoon of olive oil and heat to shimmer.  Add the garlic and cook for about 3 minutes.  Add the shrimp and remaining spices + adobo and saute on medium low until cooked through. Deglaze the pan with some wine when it gets dry.

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Assemble the samdwhich by spreading the avocado mix on both halves, add the lettuce then about 8-10 shrimps.

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Plate It.

Eat It.

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3 Comments on “Shrimp Sandwiches with Chipotle-Avocado Spread”

  1. [...] Your Bar Shrimp Sandwiches with Chipotle-Avocado Spread [...]

  2. [...] Shrimp Sandwiches with Chipotle-Avocado Spread (frshforce.wordpress.com) [...]


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