Shrimp Avocado Summer Sammie

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I have been dreaming of food combinations lately (I know right, not the beach, not the spa, but food! LOL) and one that I have wanted to try is a fresh summer sammie. I’ve always been fascinated with the idea of Poor Boy Sammies but am just not into the fried food right now during this insane heat wave, way too heavy for me!

So this is my fresh new take on a summer gourmet sammie. This is so quick & easy to do & beats the normal ham & cheese any day of the week.

You can use frozen or fresh shrimp, I would recommend the medium to small shrimp (keep things nice & bite sized). You can use more or less cilantro & lime depending on your tastebuds. I happen to really enjoy Cilantro. There’s something so fresh about the smell & taste to me – I just love it. And lime is just so refreshing (plus they’re way cheaper than lemons right now LOL). This would be quite elegant to serve for company or as a brunch item. Your guests will think you slaved! I won’t tell them otherwise.

What types of summer sammies do you like?

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What you’ll need:
1 lb shrimp (frozen or fresh) – cleaned, w/shells & tails removed
1 avocado – sliced thin
1 clove fresh garlic – minced
1/4 cup of real mayonnaise
1/2 pickle – chopped fine
fresh cilantro – chopped fine
1 lime
1 package of hoagie rolls
extra virgin olive oil
1 tbsp unsalted butter
kosher salt

What to do:
In a saute pan over medium heat add a few turns of your olive oil & butter. Add minced garlic & cook for roughly a minute. Add your shrimp and cook until pink and shrimp are in the shape of a “c”. Time will depend on the size of your shrimp, but it should only take a few minutes. Season with salt. Squeeze half of your lime onto shrimp. Add a handful of the chopped cilantro and stir through. Remove shrimp from saute pan with a slotted spoon (you don’t want the excess liquid) & allow to cool. While your shrimp are cooling, toast your hoagie buns in your oven (keep an eye on them) and make your sauce.

Sauce: In a small bowl, add your mayonnaise, and finely chopped pickles. Stir. Squeeze in some lime juice, season with salt & add a nice pinch of chopped cilantro. Taste & adjust if needed.
To assemble: Take your toasted hoagie bun, spread sauce on sides, add your shrimp and garnish with avocado slices.

Buon Appetito!

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10 Comments

  1. 1

    Honey, this looks fantastic! (Except I don’t enjoy cilantro at ALL–tastes like soap to me!) I just love your website. So pretty and yummy!

    xoxo Julia

  2. 2
    Juliann Mathews /

    I do believe I’ll be making this luscious sandwich for my daughter who adores both shrimp and avocado. I’m going to add some sliced ripe tomato on mine. I bet this would also be good if you substituted some dill for the cilantro, if you’re not into cilantro. I might also add some very thin slices of red onion too. Thanks Ms. Paula!

    P.S. One of my favorite summertime sandwiches is tuna salad on Branola bread with sliced fresh tomato, red onion, cucumber, and sprouts. Num!

  3. 3

    Lovely!! I love avocado!! Perfect for summer!!

  4. 4

    that looks like the PERFECT summer meal!!

  5. 5
    lisa /

    Oh, this will be dinner one night this week! Great combo of flavors.

  6. 6

    I love how simple and summery this recipe is. It looks very delicious and the avocado and shrimp would definitely compliment each other.

  7. 7

    Mouthwatering! Looks way too good! :)

  8. 8
    Bailey /

    MMMMMMMM!!!! Avocado+shrimp=always delicious! I’ll have to give this a try! My favorite summer sammie is a BLAT: a classic BLT with avocado instead of mayonnaise. Bread toasted, of course!

  9. 9

    This looks so good! I linked to it on a blog post about avocados yesterday! http://freshfromflorida.wordpress.com/2009/07/09/alligator-pears

  10. 10

    Yum!! That looks delicious!

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