Cooking Kit - Vietnamese Shrimp Sandwich
Delicious layering of different tastes and textures!
Cooking Kit includes:
Wild Mexican Shrimp, Jumbo (2 lbs) / Organic Ginger / Organic Carrot / Nakano Natural Rice Vinegar / Organic Lime, harvested from our schools garden / French Baguette / Organic Persian Cucumbers / Organic Cilantro
8 large shrimp
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tsp peeled and grated ginger
1 carrot, peeled and coarsely grated
½ tsp coarse salt
½ tsp granulated sugar
¼ cup rice wine vinegar
½ cup Vegenaise
Juice of 1 lime
1 baguette, cut in half lengthwise
½ Persian cucumber, peeled, seeds removed, and cut into matchsticks
Handful fresh cilantro leaves
Put the shrimp in a small bowl with the soy sauce, sesame oil, and ginger and stir to combine. Cover and let sit in the refrigerator for at least 1 hour. Combine the carrots, salt, sugar and vinegar in another small bowl, cover, and let sit in the refrigerator for at least 1 hour. In a third small bowl, combine the Vegenaise,
*optional sriracha, and lime juice, cover, and let sit in the refrigerator for at least 1 hour.
Preheat the grill or grill pan over medium-high heat.
Grill the shrimp for 2 minutes a side, remove from heat, and let rest while you grill the baguette halves on all sides until lightly toasted. Slather the cut sides of the baguette with the Vegenaise mixture. Layer the cucumber, pickled carrots, and herbs on one side of the baguette. Cut the shrimp on the bias into ½ inch thick slices and lay them on top of the vegetables and herbs. Sandwich with the other piece of baguette, cut into quarters, and serve.
Note: if you don’t have access to a grill, heat a cast iron pan under the broiler and then broil the shrimp in the smoking hot pan – this will mimic the charred crust you get by grilling.
Active Preparation Time: 20 minutes
Courtesy of: my father's daughter