Chef Benny Doro

Details

• Prep Time:
  5 min
• Cook Time:
  5 min
• Ready Time:
  10 min

Ingredients

• 12 medium cooked shrimp
• one celery stalk
• one scallion
• 1/4 cup japanese mayo regular mayo works as well
• 1/4 cup plain yogurt
• 1/4 cup chopped pickles
• pinch of kosher salt and pepper
• 1/4 teaspoon crushed chili peppers
• olive oil
• good rustic bread of your choice
• slice of american cheese

Directions

Start by mixing the mayo, yogurt and chopped pickles and set aside. Now the Shrimp, celery and scallion into a food processor and pulse until it is a nice blend almost small dice.

Mix everything together in a bowl ( shrimp and mayo mixture) and check for seasoning adding kosher salt and pepper. I like a little heat so I added some crushed chili.

On a baking tray add some olive oil and lay the first piece of bread down. Now add about 1/2 inch thick of the shrimp salad mix making sure to get it even and to the edges of the bread. Now add a piece of American cheese and the other bread on top.

Add some olive oil to that top piece of bread and into a 425 degree oven until the cheese is bubbling and the bread is nice and toasted.

Take out and let cool on a wire rack or just elevate it with a spatula this allows the bottom to cool slightly and not get soggy. You need to rest this sandwich so everything will come back together almost like resting a steak. (rest for about 2 min)

Cut and serve! I love some great hot sauce on mine but it should be fantastic all by itself!

 

Enjoy

 

Benny