Recipe Remix™ - Hot Shrimp Sandwich (1920)

Remoulade sauce:

• 2 tsp butter 

• 2 tsp flour

• 1/2 cup milk

• 1 tsp dried dill

• 1/4 tsp onion powder

• 1/2 tsp fresh lemon zest

• 1 tsp cayenne pepper (or less if you want it less spicy)

• 1 1/2 tsp capers roughly chopped (squeezed)

• 1/4 tsp dry mustard

• 1 garlic cloves minced finely

• 3/4 tsp smoked paprika

• salt and pepper to taste

Melt butter, add flour cook slightly. Then add dill, onion powder, lemon zest, cayenne pepper, capers, dry mustard, garlic, and smoked paprika.

Whisk in milk and cook until thickened (how thickened is up to you but it will thicken further while cooling)

Shrimp burger:

• 1/2 c raw shrimp roughly chopped

• salt and white pepper

• 1 1/2 tb mayo

• 1/4 tsp salt

• 1/4 tsp white pepper

Wozz approximately 2/3 of the shrimp in a mini prep food processor with mayo, salt, and white pepper. Once a paste, add remaining shrimp and pulse (you want some bigger chunks of shrimp in addition to the paste). Form into a patty and fry in butter, flipping occasionally, until shrimp reaches 145F.

Over easy egg:

Come on now, do I really need to tell you how to cook the egg? You’ve got this!

Build your sandiwch!

Stamp out two rounds from white sandwich bread, or just use the bread, or a hamburger or other bun. Toast the bread.

Spread both pieces of toast with sauce.

Place shrimp burger patty on bottom bread.

Top with arugula and an over easy (or whichever style you like) egg.

Close and enjoy!