Pulled Barbecue Shrimp Sandwiches by Texas Chef Michael Flores is a take-off on pulled pork, substituting shrimp for the pork. The creamy barbecue sauce is souped up with the tangy flavor of orange juice. Make the sauce a day in advance, and you can have this on the table in less than 30 minutes.
Pulled Barbecue Shrimp Sandwiches Recipe
2 cups heavy whipping cream
1 cup of any barbecue sauce
Juice of half an orange
2 pounds uncooked shrimp, shells and tails removed
1 Tablespoon of barbecue seasoning blend (your favorite)
2 Tablespoons corn oil
6 bolillos or sandwich rolls
Sweet onion slices
Whisk together the cream and barbecue sauce. Pour it into a large saute pan and bring it to a simmer. Continue simmering for 45 minutes occasionally whisking and scraping the sides and bottom. The sauce may separate, just keep whisking it back together. When the 45 minutes are up remove the pan from the heat, add the orange juice and whisk the sauce together. Allow to cool completely. This sauce can be made a day in advance and stored in the refrigerator.
To make the sandwiches you’ll first have to shred the raw shrimp by using a knife or by using the slicing attachment of a food processor; I prefer the latter. Put the shrimp in a bowl and toss it together with the seasonings and oil.
Place a large saute pan on high heat and get it hot. Add the shrimp and saute for a couple of minutes until all of the pieces turn pink. Stir in the sauce and reduce the heat to low. Cook just as long as it takes for the sauce to warm up. Serve in bolillos or sandwich rolls with sliced pickles and onions.
Yield: 6 servings
Recipe Created by: Chef Michael H. Flores, San Antonio, Texas
Reprinted with express written permission.
Pulled Barbecue Shrimp Sandwiches Recipe Photograph ©2010 by Tracey Maurer Photography • Food Styling by Mary Ellen Rose