photo by Huge Galdones

I love thinking of sandwiches like the same way I think of dishes at my restaurants—with perfect layers of flavor built in.  And this shrimp sammie is one of my all time favorites! Shrimp with the exciting flavors of This Little Goat Went to Korea, creamy toppings and a surprise crunch that makes it so fun.


Masa Chips

Yield: 8 Masa Rounds

1/2 c Masa Flour
6 Tbsp Luke Warm Water
1/8 tsp salt

Mix ingredients together in a bowl, until a soft ball forms. Let the dough rest 3-5 minutes. Place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter. Fry in 325 degree oil, until golden. While the chip is hot, season with salt.

Pickled Peppers  

Yield: 1 cup of peppers

4 anaheim peppers, seeded and sliced very thin
2 cups distilled white vinegar
¼ cup salt
¾ cup sugar

In a small pot bring vinegar, salt, sugar mixture to a boil. In a heat-proof container pour over sliced peppers.

Shrimp Marinade  

Yield: 2 cups

1 ½ Tbsp This Little Goat went to Korea
1 Tbsp Garlic, minced  
1/3 cups Rice Bran or Canola Oil
1/2 lb 21/25 size shrimp, peeled, deveined and butterflied

Whisk together This Little Goat went to Korea, garlic, and rice bran oil, until well combined. Pour over shrimp and toss to coat well. Allow shrimp to marinate for at least an hour.

Heat a large non-stick sauté pan over high heat. Add shrimp and sear for 2 minutes before tossing. Shrimp will need around 5 minutes to cook all the way through. Once the shrimp is bright orange in color and opaque all the way through, transfer it to a sheet pan to cool in the refrigerator. While shrimp cools you can make your toppings.

Spiced Mayo

Yield: ½ cup

½ cup mayonnaise
¾ tablespoons lemon juice
1 ¼ tablespoons This Little Goat went to Korea

Whisk together all ingredients together.

Avocado Smash

Yield: 2 cups

2 Whole Ripe Avocados
2 tsp Fresh Lemon Juice
1/4 tsp Salt

Cut avocados in half, discarding the pit. Using a paring knife, score the avocado flesh into medium squares. Scoop out the squared pieces into a bowl and add lemon juice and salt. Mix together, smashing gently. The final product should be chunky but well combined.

For Schmear:

Yield 1 cup

½ lb Cream Cheese
2 ½ Tbsp Spanish Onion, diced
2 tsp Lemon Juice
2 tsp Worcestershire Sauce
4 tsp Mayonnaise

Whip cream cheese in a stand mixer with a paddle attachment. Add onion, lemon juice, Worcestershire and mayo. Salt and pepper to taste. Mix until well combined and slightly fluffy.

Red Wine Vinaigrette

Yield: 1/4 cup

2 1/2 Tbsp Red Wine Vinegar
1/2 tsp sugar
small pinch of salt
1 Tbsp Extra Vigrin Olive Oil

Whisk together

To build the sandwich:

yield 4 sandwiches

4 Soft Burger Buns
2 cups Green Cabbage, shredded
Cooked Shrimp
Fried Masa Chips
Pickled Peppers
Spiced Mayo
Avocado Smash
Red Wine Vinaigrette

Toss the cooled shrimp in the spiced mayonnaise, set aside. Toss shredded cabbage with red wine vinaigrette, set aside.

Spread each top bun with a 1/4 of the cream cheese schmear. Spread the bottom bun with 1/4 of the avocado smash. Place the dressed shrimp on top of the avocado on each bottom bun. Top the shrimp with a handful of cabbage and a sprinkle of pickled peppers. Top peppers with the crispy masa chip and top with schmeared bun.

Extra masa rounds can be used to enjoy any extra avocado spread!