Barbecued Shrimp “BLT”
4 servings
INGREDIENTS
1 teaspoon vegetable oil
5 large shallots
1/2 cup white wine
1 tablespoon champagne vinegar
1/2 cup heavy cream
1/2 cup unsalted butter, cut into small pieces
Juice of 1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons vegetable oil
1/2 pound medium shrimp, peeled and cleaned
1/2 cup mayonnaise
12 thin slices sourdough
2 cups baby lettuces
1/2 pound tomato, cut into 12 slices
12 thick slices bacon, cooked and drained
salt and pepper, to taste
METHOD
1
Set your adjustable temperature control between settings 9 and 10 and
allow your Panini Maker to preheat until the green ready light illuminates.
2
Prepare the sauce: In a medium saucepan, heat 1 teaspoon vegetable oil.
Sweat shallots for about 2 minutes. Do not brown. Deglaze pan with wine and
vinegar and reduce slightly. Pour in cream and reduce sauce by half. Whisk
in butter and strain into a clean pan. Season with lemon juice, salt and
pepper. Keep warm.
3
Sprinkle shrimp with 3 tablespoons vegetable oil. Grill shrimp in Panini Maker
for 1-2 minutes. Do not overcook. Drain shrimp and cut in half lengthwise.
4
To assemble one sandwich, spread a little mayonnaise on one slice of bread
and top with a little lettuce. Top with three slices of tomato, season lightly
with salt and pepper, and place bacon on top of tomatoes.Top with second
slice of bread, a thin layer of mayonnaise and a little lettuce. Heat the
shrimp by placing in the warm lemon butter. Place warmed shrimp on
lettuce. Top with third slice of bread. Repeat with remaining sandwiches.
5
Place sandwiches in Panini Maker to toast the bread.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck
(Random House, 1991)
Turkey Reuben
4 servings
INGREDIENTS
Butter, if desired
1/2 pound Dill Havarti cheese (8 slices)
1 pound smoked turkey breast, thinly sliced
1/4 cup Russian salad dressing
1/2 cup coleslaw
8 slices pumpernickel rye swirl bread
METHOD
1
Set your adjustable temperature control between settings 9 and 10 and
allow your Panini Maker to preheat until the green ready light illuminates.
2
To assemble one sandwich, butter the outside of each piece of bread, if
desired. On top of one slice of bread, spread Russian dressing. Top with
cheese and 1/4 pound of turkey. Top turkey with a tablespoon or so of coleslaw.
Top with another slice of cheese and the top slice of bread. Repeat with
remaining sandwiches.
3
Grill two sandwiches at a time in the Panini Maker for 4 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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