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You'll love this spicy grilled shrimp sandwich with caramelized bacon and a spicy rum glaze. | thcakayiti.com

Spicy grilled shrimp sandwich with caramelized bacon and rum glaze

Please note that today I am serving you an adaptation of the spicy grilled shrimp po’boy I had prepared for the World Food Championships in 2017. The sandwich pictured above features guacamole, which I had omitted at the competition. Instead, I had served it with a spicy mayo. I will however share both recipes with you below. Feel free to pick the one you prefer. They both make for an equally delicious sandwich.

Total Time 40 minutes

Ingredients

  • 1 French baguette (or po'boy bread)

For the spicy grilled shrimp

  • 1 lb shrimp, peeled and deveined
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp thyme
  • 4 mashed garlic cloves
  • 1 lime zest
  • 1 or 2 tbsp dark Haitian rum

For the spicy orange rum glaze

  • 1/2 cup dark Haitian rum
  • 1/2 cup orange juice
  • 6 tbsp brown sugar
  • 2 tsp cornstarch
  • 1 juice of one lime
  • 1 lime zest
  • 1 piment bouc cut into pieces
  • 1 mashed garlic clove
  • 1 pinch of salt
  • 1/4 tsp ground pepper

For the caramelized bacon

  • 1 pack of bacon
  • prepared orange rum glaze

For the spicy mayo

  • 3 tbsp mayo
  • 1 tsp mustard
  • 1 tsp cream
  • 2 mashed garlic cloves
  • 1 juice of one lime
  • 1/2 piment bouc cut into pieces
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 1/2 tbsp dark Haitian rum

For the guacamole (optional, substitute for the spicy mayo)

  • 1 medium sized avocado
  • 2 mashed garlic cloves
  • 1 juice of one lime
  • 1/2 piment bouc cut into pieces
  • 1/4 tsp ground pepper
  • 1/4 tsp salt

For the fried green tomatoes

  • 2 or 3 green tomatoes
  • 1 egg beaten
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 splash of cream
  • 1 cup of breadcrumbs
  • oil (for frying)

Instructions

For the spicy grilled shrimp

  1. Season the shrimp with the salt, thyme, pepper, garlic, lime zest, piment bouc and rum 

  2. Let marinate for about five minutes 

  3. Grill on a cast iron 

For the spicy orange rum glaze

  1. In a pot, mix the cornstarch, sugar, pepper, garlic, and salt 

  2. Slowly stir in the orange juice and rum 

  3. Bring to a boil

  4. Add the lime juice, piment bouc and zest, and cook until the sauce thickens up 

For the caramelized bacon

  1. Spread each bacon slice onto a bacon sheet

  2. Coat each slice with the prepared orange rum glaze

  3. Bake in the oven at about 350F, turning once, until dark golden brown. Make sure to check on the bacon a few times so it doesn't burn

  4. Put on an absorbing paper towel to drain the excess oil

For the spicy mayo

  1. Mix all the ingredients until well blended

For the spicy guacamole

  1. Mash the avocado

  2. Incorporate all the ingredients

  3. Mix well until the mixture is smooth

For the fried green tomatoes

  1. Cut the tomatoes into thin slices

  2. Beat the eggs

  3. In a separate bowl mix the cream and seasonings

  4. Dip each slice into the eggs, the cream mixture, and the breadcrumbs

  5. Repeat the process twice for a thick crust

  6. Fry in hot oil

Putting the sandwich together

  1. Cut your baguette

  2. Coat the shrimp with some of the rum glaze

  3. Spread the spicy mayo or guacamole on each side of the bread

  4. Stuff with the shrimp and bacon

  5. Add the green tomatoes on one side

  6. Drizzle with some more orange glaze and spicy mayo

  7. Enjoy