INGREDIENTS
- 6 chopped green onions
- 1/4 cups of butter
- 1/2 seeded and chopped jalapeño pepper
- 1 1/2 peeled and deveined medium-sized shrimp
- 3 tbsp tomato paste
- 1 tsp harissa paste
- 1/2 tsp mild paprika paprika
- 1 cup of chicken broth
Garnish
- 1 green or red seeded and stripped bell pepper
- 1 thinly sliced onion
- 2 tbsp of olive oil
- 4 kaiser rolls
- 1/4 cups of mayonnaise
METHOD
Shrimp
1 In a non-stick skillet over medium-high heat, soften the green onions in the butter. Add the jalapeño and shrimp, and continue cooking for 2 minutes or until the shrimp is pink. Add the tomato paste, harissa paste and paprika. Stir to coat.
2 Deglaze with the broth. Bring to a boil, then simmer for 2 minutes or until the sauce thickens. Season with salt and pepper. Set aside.
Garnish
3 In another non-stick skillet over high heat, cook the bell pepper and onion in the oil until tender-crisp. Season with salt and pepper.
4 Toast the rolls, if desired, and spread with the mayonnaise. Divide the shrimp among the sandwiches and drizzle with the sauce. Top with the vegetable mixture and close the sandwiches.