Hot Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry’s Seafood Houses, Houston TX

Made with:
Newfoundland Coldwater Shrimp

Serves: 4

Step One
1 Cup Cream
2 tbls. Butter
2 tbls. Onion, 1/4″ diced
1 tbls. Flour, all purpose
2 Oz. Cessa Fresca (fresh Mexican cheese)
TT Salt
TT Pepper ~
1/2 tspn. Truffle Oil
1/4 tspn. Custom Lobster Base* (see attached recipe)

1. Sauté on on in butter until tender. Add Lobster Base. Stir until smooth. Stir in the flour. Cook over- low heat for one minute. Add cream. Bring to a boil while constantly whisking to incorporate roux.

2. Stir in cheese.

3. Simmer I5 minutes. Season to taste. Strain. Stir in truffle oil. Reserve.

Step Two
2 Slices Potato Bread (toasted, trimmed, cut in half diagonally)
3/4 cup Shrimp
2 Pieces Bacon (fried crisp)
3 Slices Tomato (peeled, sliced)
4 Spears Asparagus (blanched)
I tbls. Mayonnaise
TT Parmesan Cheese
TT Bread Crumbs
TT Chives (minced)

1. Place toast in gratinee dish, cover with half of shrimp.

2. Cover generously with cheese sauce. Place tomato, bacon, asparagus and remaining shrimp on top.

3. Place mayonnaise in center. Sprinkle with parmesan cheese and bread crumbs.

4. Bake at 400 degrees Farenheit for 20 minutes. Garnish with minced chives.