Spiced Grilled Shrimp Sandwich — Spiced Shrimp Sandwich - Kabsa Chivito
Saudi kabsa-spiced grilled shrimp piled into Uruguay's chivito milk bun with dried-lime mayo, pickled chiles, crisp lettuce, and a fried egg on top.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein shrimp. Crack dried limes, tap out seeds, and grind shells to a coarse powder in a mortar. Mix dried lime powder with cardamom, cinnamon, turmeric, paprika, black pepper, and salt in a small bowl to make kabsa spice. Mince garlic. Slice tomatoes and red onion into thin rounds.
Build 1
Whisk mayonnaise with 2 tsp of the kabsa spice and 1 tsp lemon juice in a small bowl until the mayo turns pale orange and smells of dried lime.
Build 2
Divide shrimp into two portions. Toss each portion with remaining kabsa spice, half the garlic, and 1 tbsp olive oil until every shrimp is coated. Rest at room temperature 5 minutes while you toast the buns.
Sear
Slice each milk bun in half. Heat 1 tbsp butter in a skillet over medium for 60 seconds until foaming. Press both bun cut-sides down into the butter and toast 90 seconds until deep gold. Lift to a plate.
Build 3
Crack both eggs into the same skillet with 2 tsp neutral oil over medium-low. Cover and fry 3 minutes until whites set and yolks are still soft. Lift eggs to the plate with the buns.
Plate
Wipe the skillet, add 1 tbsp olive oil over medium-high heat for 60 seconds. Working in batches if needed, add shrimp in a single layer and sear 90 seconds per side until pink and the kabsa spice forms a deep gold crust. Spread kabsa mayo on both halves of each bun. Layer lettuce, tomato, and red onion on each base. Pile hot shrimp on top, scatter pickled jalapenos, slide a fried egg onto each sandwich, and close with the top bun. Press gently and serve immediately.
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