What He Does To The AVERAGE BLT, Will Have You RUNNING To The Kitchen!!
BLT’S are already the PERFECT Sandwich, so what could possibly make it better? SHRIMP!
200 g cherry tomatoes (Optional regular size for MORE sandwiches!)
1 tbsp olive oil
12 rashers bacon (Optional MORE bacon…why? Why not?)
1 tbsp maple syrup
250 g raw king prawns ( 9 oz. American and always optional for MORE)
1 tbsp Cajun seasoning
1 tbsp butter
50 ml white wine (roughly a 1/4 cup)
2 tsp lemon zest
2 tbsp fresh basil
100 g mayonnaise (3.5 oz.)
8 little gem lettuce leaves
1 white bloomer (Italian Bread will work too)
*******Directions for cooking below video*********
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BAKE THE TOMATOES
Preheat the oven to 120ºC (250 C). Cut the cherry tomatoes in half and place them onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Bake in the oven for 2 hours then roughly mash them.
COOK THE BACON
Turn the oven up to 200ºC (400 C) and cook the tray of bacon for 8 minutes, until golden but not quite crisp. Drizzle with the maple syrup and return to the oven for another minute or so.
COOK THE SHRIMP
Add the prawns to a large mixing bowl and mix with the Cajun seasoning. Heat a frying pan until it’s smoking hot. Add the butter and the prawns at the same time and coat everything. Don’t move the pan until the prawns begin to cook. Toss and allow them to cook for a few seconds more, then deglaze the pan with wine and reduce for a minute before tipping all the prawns and the Cajun butter into a bowl to cool.
MAKE THE MAYO
Stir the lemon zest and chopped basil into the mayonnaise, or blitz up in a small food processor. Cut 8 slices from the white bloomer and toast the slices, before spreading the mayo over one side of each.
ASSEMBLE AND SERVE!
Layer the lettuce, bacon, tomatoes and shrimp then cap with another slice and enjoy! Serves 4.