Thursday, June 21, 2012

Thursday Sandwich Challenge: Blackened Shrimp & Tzatziki

On Thursdays I work late so I can go straight from work to the dance class I teach without going home. So I usually end up packing a sandwich to have in lieu of supper. I hope to post a few of my sandwich creations here.

I have learned a few things about sandwiches over the past winter.

1. Probably the first rule of sandwiches is that they should be built on site. If you make your sandwich the night before, by the time I get to eat it might as well have been put through a car wash. Pretty soggy. Especially, if there is anything remotely moist like a pickle of any kind. While you can structure your sandwich so there is a barrier between the wet stuff and the bread it won't hold up all day.

2. Toasted is better. Unless your bread came straight from the oven toast the bread. I don't mean warm the bread, I want to see some mahogany color on the bread. I'm at work so I have to contend with the toaster here.I don't always achieve the level of toasting that I like.

Blackened Shrimp & Tzatziki Sandwich



For the Shrimp
10-15 shrimp (31-40 count), shell & tail removed
1 tbsp Blackening season - don't ask me, google it, I just had it in the cupboard.
1 tsp oil

Season the shrimp with the blackening seasoning
Heat a frying pan over high heat. Add the oil. Cook the shrimp until just done, flipping them half way through. Remove from pan and set aside to cool.

For Tzatziki
2 long english cucumber, pealed, seeds removed and shredded.
1/2 cup 0%fat greek yogurt
1 lemon, juice and zest
1 clove garlic, finely diced


When the cucumber has been shredded put in a colander to drain for 3-4 hours

Combine the cucumber, yogurt, lemon juice & zest and garlic. Done

For sandwich
Combine about 2 tbsp of Tzatziki with the cooked shrimp.
Toast the bread
Spread the shrimp mixture over the bread, Eat


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