Holidays with Pendleton Midnight: Apple Cranachan Recipe and Whiskey Pomegranate Cocktails

Have you ever heard of a dessert called Cranachan?
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

It’s a traditional Scottish dessert with whipped cream, toasted oatmeal, whiskey, honey, and raspberries. Usually, these ingredients are individually in dishes when served so each guest can mix up their dessert dish (usually a clear dessert glass) to fit their own taste preferences. As each person layers the ingredients, it’s like your own personal trifle.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

The use of oats in this dessert makes it hearty and I also like adding in some toasted pecan nuts for more texture. Some might consider also folding in some chocolate, and topping with a bit more honey.
Oats to be toasted for a Apple Cranachan Recipe

This would be a great dessert to serve at the end of a holiday meal instead of a pie (or heh heh along with pie on the food buffet). I like how the layers and the build it yourself approach makes the dessert both casual but fancy because of the freshness of easy prep of the ingredients just before serving. You can toast the oats and nuts and cook the apples before hand – though doing them just before serving makes the house smell great! You can serve it in a glass, or just on a plate.
Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

The reason this dish is so popular to Scotland is how it celebrates ingredients Scotland produces locally. Similar to how Oregon blackberries and Hood strawberries taste unique (and better!) than other available blackberries and strawberries IMHO, so does the traditional use of Scottish steel cut pinhead oats, whiskey, honey (they use a heather honey), the specific local cream from their Scottish cows, and very seasonal Scottish raspberries.

Since I don’t have access to all of those since I’m not in Scotland, the best I can do in my version of this apple cranachan recipe is to embrace the celebration of local by using what is seasonal and local here. Since apple and whiskey are also a great combination, I decided to give it this change for colder weather to apples picked from the orchards here in the area.
Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats

This is also perfect dessert for this colder weather now that it’s here,  as a bit of whiskey in your warm dessert and perhaps a shot of this light Pendleton Midnight whiskey along side it will definitely warm you up a little.

Pendleton Midnight is a 90 proof oak barrel aged Canadian whiskey distributed by local Hood River Distillers, Inc. Founded in 1934 and headquartered in Hood River, Ore., Hood River Distillers is the Northwest’s largest and oldest importer, producer, bottler, and marketer of distilled spirits that includes Pendleton as well as several other lines, including Clear Creek Distillery products which was recently added to the Hood River Distillers family in January 2015.

Hood River Distillers also opened a 1200 feet Tasting Room this past July in a historic 1910 National Bank building in downtown Hood River. There, for $5 tasting fee you can taste samples – they rotate sample tastes from a list of 15-20 products from Hood River Distillers and Clear Creek Distillery, including limited edition products!

Pendleton Whiskey is the #1 premium selling Canadian whiskey in Oregon and a top 10 premium Canadian Whiskey in the US. The Pendleton Midnight is a mixture of corn, rye, wheat, and barley, with glacier-fed spring water from Oregon’s Mt. Hood and a portion of the whiskey blend is aged over six years in American brandy barrels.

Pendleton Midnight Whiskey

Although this is a 90 proof, the taste does not have a lot of alcoholic heat at all and is incredibly smooth. This is great for many of you who don’t think you like whiskey and are just getting started, since Pendleton Midnight is so light on the heat. Yet, it also offers great layers of flavors that include florals, toast, and grain along with some warming spices.

Because of it’s smoothness, I thought I would layer the flavors of Pendleton Midnight in this layered dessert. I used 1/3 cup of whiskey for soaking the oats, but depending on the strength of flavor of your Whiskey that you use, you might want to dial it back to 3-4 tablespoons. I personally liked how in my amounts, you can really taste the whiskey at first – I like my whiskey cake and rum cakes so that I can taste the alcohol and it’s not just in the name.

This recipe serves four.

Ingredients:

  • 1/2 cup of rolled oats
  • Pendleton Midnight whiskey – 1/3 cup for soaking the oats, 1 tablespoon for cooking the apples
  • 1/4 cup of pecans – I toasted them whole and then chopped them, but you can chop them first if you’d prefer
  • 2 tablespoons of butter
  • 2 apples, cored and diced. You don’t need to peel them unless you want to.
  • 1/4 teaspoon of cinnamon
  • 1 1/4 cup of heavy whipping cream
  • 3 tablespoons of honey – my favorite is from Bee Local

Directions:

  1. First, you will need to prepare the oats the night before. Set a pan on medium heat and add the 1/2 cup of oats to toast. Make sure you stir and keep your eye on these. Keep stirring until the oats have browned a bit and begin to smell fragrant, about 5 to 6 minutes.  In a small bowl, put only some of the oats (1/3 cup of the toasted oats in with 1/3 cup of the whiskey and cover, letting them soak overnight so all the whiskey is absorbed). Set the rest of the toasted oats aside – instead of soaking these, they will be kept dry and toasty to be used as another layer.
    Oats to be toasted for a Apple Cranachan Recipe After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later After toasting the oats, use most (but not all) to soak up some whiskey overnight for this Apple Cranachan Recipe. Set some of the toasted oats aside for topping the dessert later
  2. The nuts are optional, but I like the extra texture they provide. You want to toast the pecans – before you add the pecans, turn the heat down to medium. You may want to spray a little cooking oil or smidge of butter so the nuts don’t stick. Make sure you watch them carefully so they don’t burn, and continuously stir with a wooden spoon. You’ll know you’re done when they are aromatic. I may always toast slightly more nuts than I need because I have to sample the toasting to perfection and eat like a handful just doing that… Set the rest aside for another topping layer.
    Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe Optionally, toast some nuts (here pecans) for this Apple Cranachan Recipe
  3. In your pan, heat the two tablespoons of butter over medium high heat until it melts. Add the cored and diced apples to the pan along with the 1/4 teaspoon of cinnamon and 1 teaspoon of whiskey.  Stir and cook until the apples soften. The apples should be soft enough that they can easily be cut with a spoon, but not mush on the verge of applesauce. Set aside – if you are pre-making this, you will possibly want to warm the cooked apples a bit when serving, but you don’t want to serve them hot from the pan either! Or, serve the apples cold – they taste good either way.
    Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe Chop apples (peeling is optional depending on the apple you use) and cook in butter with a bit of cinnamon and whisky for this Apple Cranachan Recipe
  4. For the cream, whisk the 1 1/4 cup of cream until it thickens, about 5 minutes in a stand mixer using medium speed – don’t go any higher speed. You should start to see trails from the whisk. Now add the 3 tablespoons of honey and whisk again for a few more minutes until peaks form. You should see the honey cream double in size into the whipped cream. Finally, fold in the 1/3 cup of whiskey soaked oats.
    When you whip your cream, add honey and whip until you get firm peaks Fold in the toasted oatmeal which has absorbed most of the whiskey overnight into your honey whipped cream for this Apple Cranachan Recipe
  5. To serve, let guests put together their own layers of the oat whiskey cream, apples, toasted oat, and have the honey handed so they can add a little more honey to suit their taste. Or, make your own layers on clear glasses beforehand a couple hours before dinner and refrigerate and serve when you are ready for a controlled pretty presentation.
    Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats Build your Apple Cranachan Recipe in layers of oat honey cream, nuts, and apples in a glass to show off the layers - either do this for your guests or let your guests built it on their own! Complete by topping with the toasted oats
    Alternatively, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don’t have to worry about perfect placement with no smears in a glass.
    Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass Or, layer your Apple Cranachan Recipe on a plate instead for a more rustic presentation and so you don't have to worry about perfect placement with no smears in a glass

Instead of cream, you could consider yogurt instead. And, you can ignore the nuts if you have a nut allergy – the traditional cranachan doesn’t have it anyway.

To wash this down and add a little bit more color with a whiskey pomegranate cocktail. This is a version of a julep.
A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 1 ounce of simple syrup
  • Sprig of mint

Directions:

  1. Combine all the ingredients and shake well with ice
  2. Pour and serve with a bit of mint leaf garnish

A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint A take on a julep with 2 ounces of Pendleton Midnight whiskey, 1 ounce of Pomegranate juice, 1 ounce of simple syrup, Sprig of mint

Alternatively, you could also choose to throw in a little spice emphasis with whiskey, pomegranate, and ginger beer or ginger soda (I like Dry Ginger soda) instead for a variation of a moscow mule.
Moscow mule pomegranate variation
Ingredients:

  • 2 ounces of Pendleton Midnight whiskey
  • 1 ounce of Pomegranate juice
  • 3 ounces of ginger beer or soda
  • 1 wedge of lime
  • 1 mint leaf garnish (optional)

Directions:

  1. Add all the ingredients into a glass with ice
  2. Serve with the slice of lime and if you’d like, a bit of mint leaf garnish

Have you ever heard or had Cranachan before?

Disclosure: I was provided a complimentary sample of Pendleton Midnight, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Signature

Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips

For a get together with a neighbor to discuss some shared property plans, they provided the wine and fruit plate along with cheddar, and I pondered what to bring with my wine. I wanted something that was a snack, but was above and beyond just regular chips and dip, or throwing more sliced cheese on a platter.

A recipe that I recall several of the reps from a Food Should Taste Good event mentioned came to mind. They had raved about one of the recipes on the website, a Caramelized Shallot Jam with Goat Cheese for being super easy and tasty. I had onions instead of shallots in my pantry, but otherwise I had the ingredients on hand and decided to give a try.
Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips and Willamete Valley Farmstead Brindisi

I paired this with sweet potato tortilla chips. Food Should Taste Good chips are gluten free, vegan, non GMO, low sodium and ingredients that when I read the list, I understand and recognize: Stone Ground Corn, High Oleic Sunflower Oil and/or Safflower Oil and/or Canola Oil, Dried Sweet Potatoes, Cane Sugar, Sweet Potatoes, Sea Salt. No weird science names.
Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

The sweet potato chips were one of the discoveries I made when I attended a Food Should Taste Good promotional event a couple months back – I have always stood by the multigrain chips. That event, plus the fact that while I was in Denver, they had these sweet potato chips at Denver Airport’s beer flight event, put them onto my radar for a great chip that embodies fall without having to go to pumpkin spices and apple cinnamon donuts and ciders.

This Caramelized Onion Jam with Goat Cheese and Sweet Potato Tortilla Chips is great for a small get together for 6-10. You will want to start making the jam at least an hour ahead of time so it has time to cool off from hot to warm before you serve it. At the same time, make sure you have your goat cheese out from the fridge so it can soften and warm to room temperature to be spreadable.
Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup of diced onions (or 4 large shallots, thinly sliced to equal about 1 cup)
  • 1/2 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/8 teaspoon salt
  • 6 oz plain goat cheese
  • 1 bag of Food Should Taste Good Sweet Potato Tortilla Chips (or other chips or bread or vehicle of your choosing for the onion jam and goat cheese)

Directions:

  1. In medium saucepan over medium-high heat, heat the oil for a few minutes. Now add the 1 cup of diced onions and saute for a minute or until the onions start turning translucent.
  2. Add the 1/2 cup of brown sugar. Stir constantly to combine the two for the next 5 minutes or so. Turn down the heat to medium and let cook, stirring once in while, so that it all reduces into a consistency like jam.
  3. Then carefully pour in the 1/4 cup red wine vinegar (it may steam up) and generous pinch of salt to your caramelized onion and brown sugar jam. Stir well, let reduce for another couple minutes, and then remove from heat.
    Caramelized Onion Jam uses onions, brown sugar, some red wine vinegar and heat and just a lil patience for it to reduce! Caramelized Onion Jam uses onions, brown sugar, some red wine vinegar and heat and just a lil patience for it to reduce!
  4. Place the Caramelized Onion Jam in a small serving dish and let it cool from hot to warm. Now place it on a serving platter or alongside a small serving dish of your softened goat cheese (mash it down if it comes in a tube or other odd shape to encourage spooning and spreading it).
  5. Serve with the Sweet Potato Tortilla Chips and it’s all fancy when you know this was all silly easy.

Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips Caramelized Onion Jam with Goat Cheese and Food Should Taste Good gluten free GMO free Sweet Potato Tortilla Chips

Even if you don’t make this recipe for Caramelized Onion Jam with Goat Cheese (I could also see the combo working in a sandwich), you should definitely check out these delicious Sweet Potato Chips!

Signature

Spicy Mayo Baby Shrimp Sandwich

Do you like the taste of the spicy mayo sushi rolls, but 8 rolls is not enough to satisfy you for lunch? I have an alternative way to get those flavors that I sometimes pack for lunch – I make a Spicy Mayo Baby Shrimp Sandwich.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

This is barely a recipe and more just a guideline, and takes only minutes. In this sandwich form it is more filling and only a fraction of the price of sushi, but I still get my craving fulfilled. This recipe makes 4 sandwiches.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

Ingredients:

  • 8 pieces of bread – you can see here I used Dave’s Killer Bread 21 Grain
  • ~ 1/2 pound of cooked baby shrimp
  • 1/4 cup of spicy mayo (you can mix 1/4 cup mayo with 1 tablespoon Sriacha hot sauce and an optional 1 teaspoon of lemon juice. Taste and add more Sriracha hot sauce as needed to your desired level of spiciness. Or you can even be lazy and if your grocery store has a sushi section, they often have a small container of spicy mayo you can buy. F often does this when he gets cucumber rolls to help punch up his vegetarian rolls).
  • Optional – slices of Swiss cheese for the sandwich

Directions:

  1. In a mixing bowl, toss the cooked baby shrimp with the spicy mayo sauce. Spoon into the sandwich. You can optionally add cheese or lettuce if you want (I used Swiss).
    Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich
  2. Eat.

Yep, that’s it.

Are you a fan of the spicy sauce on sushi?
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

Signature

Blackberry Pizza Recipe

Since the Oregon Berry Festival that I recapped a bit ago, I’ve had the idea of creating a Blackberry Pizza. I was inspired by the savory combinations of blackberry from the Gala Dinner I attended. I thought that instead of a sweet dessert pizza, I was going to create a savory version.
Blackberry Pizza recipe with homemade creme fraiche, pesto, a little hot sauce and Oregon Blackberries

Other dessert pizzas often use a cookie as the base, such as a sugar cookie or oatmeal cookie. But I knew that having a regular pizza dough could work, given that I had adored Pulehu Pizza’s strawberry pizza before. I still have a huge crush on that seasonal special pizza, which had a light creamy base instead of the sweeter cream cheese base or whipped topping base. I know berries and creme fraiche are a classic combination, and so that with a pizza dough base was my start.

Next, instead of going with a sweet cream, I opted to lean into the savory per my Gala Dinner inspiration. From creating my Blackberry Grilled Cheese recipe earlier, I knew that basil is a great pairing with blackberry. It is only a short jump from fresh basil to my use of pesto.

Finally, for an additional layer of flavor, I wanted some heat since many of my favorite cocktails include a combination of berries and spicy vodka or tequila. Enter the Marshall’s Haute Sauce special edition Hatch Sesame Balsamic.
Blackberry Pizza recipe with homemade creme fraiche, pesto, a little hot sauce and Oregon Blackberries

I didn’t make the pizza dough or pesto – I already had frozen Kirkland Basil Pesto (which uses Genovese basil, extra virgin olive oil, Pecorino Romano, and pine nuts) that I could utilize. I bought pre-made dough and I wanted each one to be personal pizza sized.. The only slight time consuming part (which is really more of a wait then prep steps) was making homemade creme fraiche.

To make your own creme fraiche, you just needs 1 cup of heavy whipping cream to every 3 tablespoons of buttermilk. You stir it up and let it sit on your kitchen counter, covered and in a glass container so it doesn’t absorb plastic taste, for 8 hours minimum until it’s thick. It should be a little reminiscent of sour cream in consistency, but the flavor will be a light tangyness compared to sour cream. You then refrigerate your creme fraiche (keep it in glass!), and it can last up to 10 days. The more tablespoons of buttermilk the thicker it is.
Homemade creme fraiche is easy to make using just heavy cream and buttermilk and time Homemade creme fraiche is easy to make using just heavy cream and buttermilk and time

Ingredients:

  • 4 personal sized pizzas (about 6 inches diameter)
  • 1 pint of Oregon blackberries. If blackberries are not in season, I suggest going into the freezer section to get the local frozen blackberries. For Oregon frozen berries, while they are still fresh and perfectly ripe they are fresh frozen within mere hours of being picked. That means from when they were picked to frozen is most likely even a shorter period of time than imported berries in the off season. Plus, Oregon blackberries taste better because of the great Northwest climate here.
  • 1/2 cup of creme fraiche
  • 4 tablespoons of pesto
  • 4 teaspoons of hot sauce (we used Hatch Sesame Balsamic from Mashall’s Haute Sauce, but you could also mix hot sauce with a touch of balsamic if you have a hot sauce that doesn’t already have that acidic note

Directions:

  1. If your personal sized pizzas are still in dough form, you are going to want to pre-cook it (brush a little olive oil on the dough before putting it in the oven) until it the the dough is cooked. If the pizzas are pre-cooked and just need to be heated, you can skip this step.
  2. Preheat the oven to 425 degrees F. For each personal pizza, spread about 2 tablespoons of the creme fraiche. Next, add in 1 tablespoon of pesto and swirl the pesto around in the creme fraiche to create a bit of a swirl pattern throughout. I personally liked this look rather then mixing the creme fraiche and pesto directly. Top with the blackberries.
    Blackberry Pizza recipe. Add the creme fraiche, then mix in the pesto. top with the blackberry Blackberry Pizza recipe. Add the creme fraiche, then mix in the pesto. top with the blackberry
  3. Add the Blackberry pizza to the oven and turn off the oven. Let the pizza warm for 5-7 minutes, then remove. Add about a teaspoon of your choice of hot sauce in various dots throughout.
    Blackberry Pizza recipe with homemade creme fraiche, pesto, a little hot sauce and Oregon Blackberries
  4. Serve and enjoy!

I and F both really liked how this was a combination of the slightly creamy with hint of tang from the creme fraiche, then the saltiness with bit of pungency from garlic thanks to the pesto, and a little heat and balsalmic acid from the Hatch Sesame Balsamic sauce. YUM!
Blackberry Pizza recipe with homemade creme fraiche, pesto, a little hot sauce and Oregon Blackberries

If you haven’t tried any of Marshall’s Haute Sauce, run to the website and also visit them at the Farmer’s Market. I buy the standard sauces at the store (I think it helps reinforce for the store that these are good products that will sell of their shelf to encourage them to continue ordering), and my favorite of their regular sauces are the Habanero Carrot Curry.

If you visit them at the Farmer’s Market though you can get access to their seasonal specials that they do, varying from his Hatch Sesame Balsamic during the summer to Gin Roasted Pepper to one off collaborations like their Honey Tincture with Serrano Ginger Lemongrass with Bee Local (follow Spicy Marshall on Instagram to hear what the special might be).

What’s your favorite Marshall’s Haute Sauce? What do you think of a fruit pizza, have you  had fruit pizza before?

Signature

Dill Shrimp Salad Sandwich with Cucumber

This Dill Shrimp Salad Sandwich with Cucumber is delicious with a glass of pinot gris. It feels like a sandwich that so represents summer.
Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

This would probably taste just as good if you used crab instead – it reminds me a lot of sandwiches you could enjoy at a rental house on the beach. I can almost hear the waves and smell the ocean and feel the sun and heat radiating back from the sand now from my shaded deck now.

I tend to see these type of sandwiches more on South of the US. I do hear that shrimp sandwiches like these are also popular in Scandinavia, though I think they simply steam the shrimp and may omit the Mayo. The Scandinavians are with me though on feeling this same perfect pairing of shrimp with cucumber.

Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Ingredients:

  • 4 hoagie buns (I used Franz Bakery Stadium Rolls. They are doughy delicious and sometimes you can find a Spicy Chipotle flavor one with peppers, though the ones you see here are the Franz Bakery Outdoor Rolls!)
    Franz Bakery is local to Portland and makes these delicious Outdoor Stadium Style rolls which are better than any hot dog roll because they are soft and doughy, which means you can also use them for sandwiches, which I do! Franz Bakery is local to Portland and makes these delicious Outdoor Stadium Style rolls which are better than any hot dog roll because they are soft and doughy, which means you can also use them for sandwiches, which I do!
  • 1 tablespoon butter
  • 1 pound uncooked shrimp, peeled and deveined
    Shrimp, raw
  • 1/2 cup – 3/4 cup mayonnaise (adjust based on your preference of how much sauce you want with your shrimp)
  • 2 tablespoons fresh lemon juice (perhaps more in case your guests want to squeeze a wedge worth more upon serving the sandwiches)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-6 teaspoons fresh dill (I like adding dill at the end when serving so the sandwich looks nice too)
  • 1 cup chopped cucumber
  • Butter Lettuce

Directions:

  1. In a large skillet, heat butter over medium heat. Add shrimp once the butter is hot and stir for a few minutes until shrimp turn pink. Remove from heat and then let cool so you can remove the tails. My trick for removing shrimp tails so you don’t lose that little bit of shrimp meat encased inside the tail shell portion is to press a bit til you hear a snap before pulling the tail off.
  2. In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper with the shrimp and the chopped cucumber and toss until everything is coated with the sauce.
    Toss shrimp sauteed in a little bit of butter just until cooked with a mixture of mayo, lemon juice, salt, pepper, and dill Toss shrimp sauteed in a little bit of butter just until cooked with a mixture of mayo, lemon juice, salt, pepper, and dill
  3. In the hoagie buns, first place a couple pieces of butter lettuce (I admit I also spread the leftover butter from cooking the shrimp on the buns before placing the butter lettuce). Then, spoon the shrimp and cucumber mixture into your buns
    Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Make sure you provide a lot of napkins! And maybe, a pinot gris!
Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce Recipe for a shrimp sandwich with shrimp, cucumber, dill, and a mayo dill lemon sauce

Have you had shrimp salad sandwiches before? What’s your favorite type of eats on a beach getaway or trip to the coast?

Signature