Bread and a combination of cheese, meat, vegetables, and spreads is absolute bliss to me. This sandwich is so quick, I think everything was done in 15 minutes from start to finish. My husband is having exams these days so he’s home for dinner then back to the library. I’m on a deadline! Sandwiches fit in perfectly with these “deadlines.” No, he’s not at all a tyrant who will scream if dinner is not on the table, but I would just like him to maximize his study time.
I coated the shrimp in cornstarch, chili flakes, and salt and lightly pan fried them so that they would slightly resemble the shrimp in po’ boys. MMMMmmmmMMMMmmm po’ boys, how I love thee. I guess this is my ultra quick version of a po’ boy minus the remoulade and the french bread. But, hey I had some sort of inspiration to lead me to this sandwich.
If you recall I used harissa in a salad. I wanted to spruce up the regular mayo but didn’t have the time to chop up herbs and the like, so a squeeze of harissa into the mayo created a really nice spicy mayo that I would make again the same exact way even if I had the time to chop herbs. My favorite sandwich combination is arugula, tomatoes, avocado, and red onion. I forgot the red onion in this one, though I have no idea how I did. This turned out to be a triple decker club, hope you enjoy it!
This recipe is one of those recipes that you wonder why I would even post it because it’s so easy. I feel like that when I watch some cooking shows and they teach you something anyone can do without thinking. But this was really yum, so I wanted to share it with you.
Shrimp, Avocado, Tomato, Arugula, Harissa Mayo Club
Makes 2 sandwiches
1 pound peeled and deveined shrimp, tails removed
2 1/2 tablespoons corn starch
1/2 teaspoon red chilli flakes
1/2 teaspoon salt
handful of arugula
half an avocado, sliced
1 tomato, sliced
3 tablespoons of mayo mixed with 1 teaspoon of harissa paste
6 slices multigrain bread, or any bread of your choice (if you don’t want to add an extra slice of bread just use 2 slices)
2 tablespoons olive oil
Toss the shrimp with cornstarch, chili flakes, and salt. Pan fry in oil about 3 minutes per side or until cooked. Toast the bread and spread the harissa mayo on the bread (both sides or one side). Add the shrimp and arugula to one layer and then tomato and arugula on the next layer of the triple-decker. Cut across diagonally and serve.