Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Pizza foccacia - sliced in half |
| 1 ounce | Romaine lettuce |
| 3⅜ ounce | Tomato - 3 slices |
| 1½ ounce | Bacon - applesmoked; cooked |
| 2⅜ ounce | Shrimp |
| 1 ounce | Remoulade |
| 1 ounce | Beurre blanc |
| 1½ ounce | Mixed greens |
| 1 tablespoon | Dry mustard |
| 2 tablespoons | Water |
| 1 tablespoon | Honey |
| ¼ cup | Rice wine vinegar |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Freshly grated ginger |
| 1 teaspoon | Minced garlic |
| 1 cup | Peanut oil |
| ¼ cup | Sesame oil |
CHINOIS DRESSING
Directions: Butterfly the shrimp and place in a saut'ee pan and cook thoroughly. Slice the foccacia and quick fire it on the grill or oven.
Place the remoulade on the foccacia. Place the cooked bacon, then tomato, romaine and mixed greens on top. Place the cooked shrimp on the greens. Top with the warmed seasoned beurre blanc.Put the top of the foccacia on the sandwich. Cut the sandwich in half and plate with salad or French fries. To make beurre blanc, melt 2 tablespoons butter and add a splash of dry white wine to emulsify.
Dressing: In a small bowl combine the dry mustard and water. Place the mixture in a blender and add the honey, vinegar, soy sauce, ginger and garlic. Blend to combine. With the blender running, slowly add the peanut oil to create a creamy dressing. Lastly, add the sesame oil and blend briefly. Refrigerate to chill.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.