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October 18, 2019 Main Dishes

Buffalo Shrimp & Fried Green Tomato Sandwich

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This is my very own version of a sandwich I dearly love from Pea Ridge. It's made open-faced which simply means there is only once slice of bread at the bottom; perfect for use with a knife and fork. I coated the shrimp in a "buffalo" style sauce which is really just a mixture of 2 ingredients. I did so because I didn't want the shrimp to overpower the rest of the elements. If you missed my post about where I got the idea for this sandwich read it here!

Pea Ridge

Watch me make my Buffalo Shrimp & Fried Green Tomato Sandwich here, or continue below

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A well rounded sandwich

Have you ever had one of those dishes that pack a mean punch each layer at a time? This is that dish!!! The tang of Texas Pete laced shrimp brings a completely different element than the fried green tomatoes which add a delicate flavor. The greens round off this sandwich since they are tossed in a creamy and savory dressing. Arugula carries a crisp yet spicy element that gives everything even more character. Crusty bread ties everything together and makes this a well rounded open-faced sandwich.

What type of bread to use

I used Ciabatta bread for this sammy as it's one of my favorite types of bread. Traditional sliced bread may not work so well here. You're going to pile a lot of toppings on top of this bread so make sure you choose one that is hearty.

I happened to have croutons on hand and decided to pulverize those to use as my breading on this particular day; regular breadcrumbs work well for this dish but I could also see panko in the mix as well. It would add an extra little crunch one might appreciate. All in all, this Buffalo Shrimp & Fried Green Tomato Sandwich is one that can be loved any time of day.

Enjoy!

Buffalo Shrimp & Fried Green Tomato Sandwich

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Buffalo Shrimp & Fried Green Tomato Sandwich


  • Author: Handy Chef
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
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Description

It's made open-faced which simply means there is only once slice of bread at the bottom; perfect for use with a knife and fork. I coated the shrimp in a "buffalo" style sauce which is really just a mixture of 2 ingredients. I did so because I didn't want the shrimp to overpower the rest of the elements.


Ingredients

Scale

½ lb shrimp, peeled & deveined

1 half of your favorite, thick bread (I used Ciabatta)

4 slices green tomato

2 tbsp butter, melted

2 tbsp hot sauce

2 eggs

flour for dredging

½ cup breadcrumbs (I used crushed croutons)

½ cup arugula

½ cup watercress

For the dressing:

½ tsp parsley, chopped

1 ½ tbsp mayonnaise

1 ½ tbsp sour cream

1 tsp lemon juice to taste

2 tsp Parmesan cheese

½ tsp garlic, minced

⅛ tsp dried oregano

salt & pepper to taste


Instructions

  1. Prepare dressing for greens by combining all dressing ingredients.
  2. Prepare both breading areas (one for shrimp, the other for tomatoes) with flour, breadcrumbs, and egg.
  3. Season both sides of tomato slices with salt and pepper. Coat both sides of the slices with flour first, egg second, and finally, breadcrumbs. Cook in a pan until browned on both sides.
  4. Coat shrimp in flour first, egg second, and then more flour. Cook in a pan until shrimp are golden brown on both sides.
  5. Mix melted butter with hot sauce until smooth. Pour this mixture over the cooked shrimp and toss together to combine.
  6. Trim greens if necessary, removing any large stems. Toss greens in dressing until fully coated.

  7. Assemble sandwich by placing greens on top of bread, then top with shrimp.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes

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Reader Interactions

Comments

  1. Sharon says

    November 13, 2019 at 12:18 am

    You make everything looks like it could jump off the video and pictures, right into my plates. I wish!!!!!

    • Sharilyn says

      November 16, 2019 at 12:42 am

      Haha!! Thanks, that would be nice wouldn't it.

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