I used this particular shrimp because they are very tasty, easy to use, and, very importantly, are sustainable both environmentally and ethically. That is, they are Fair Trade and use no slavery in the catching and production of the shrimp. Ask your fish monger about other such products.
For each sandwich:
2 slices Old Church Bakery Sourdough bread
Emmenthal Cheese, sliced
Cook's Creek Kimchi
Healthy portion of Manitoba Beef's Montreal Beef
dressing: 1 tsp mayonnaise, 1-2 tsp Tahini, 1/4 tsp Hot Smoked Paprika, mixed
In one pan, bring meat up to temperature. In another pan, place sandwich, prepared with other ingredients, open, to grill in a pan, with butter, on medium- low heat. When both pans are up to temperature, transfer meat to the sandwich and close, finishing in one pan. Serve immediately, or wrap in foil to warm up later.
Wild Caught Shrimp with two dips
bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)
Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.
Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:
Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped
Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.
Wasabi Sour Cream Dipping Sauce
wasabi paste, to taste
Mix all ingredients and increase wasabi for desired results.
Fantastic with shrimp and other seafood but also wonderful with roast beef.