Schwartz’s Wild Gulf Shrimp Bánh Mì

Makes 4 sandwiches

Here’s the recipe for the components necessary for the sandwich, you can save them to use in other things like salads as well.

Pickled Carrots and Daikon Radish
1 cup warm water
¼ cup distilled white vinegar
2 T sugar
2 tsp salt
½ pound carrots (grated through a medium fine grater)
½ pound daikon radish (grated through a medium fine grater)

Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.

For the Shrimp
2 T sugar
2 T water
1 T fish sauce- Red Boat is our favorite
1 T oil
1 shallot finely diced
2 cloves garlic finely chopped
1 pound wild gulf shrimp
1 T fish sauce
½ tsp black pepper

Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.

Heat oil in a pan over medium heat. Add shallot and garlic and sauté for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool.

Assembling the Sandwich
1 baguette
4 T mayonnaise
1 t soy sauce
1 lb. large wild gulf shrimp (see above)
¼ cup pickled daikon radish (see above)
¼ cup pickled carrots (see above)
½ cup thinly sliced cucumber
1 bunch cilantro
1 jalapeño or 2 serrano chilies thinly sliced (optional)

Cut baguette into four pieces and slice in half. Mix mayo and soy sauce together in a bowl and spread on bread.   Divide shrimp among 4 sandwiches, place the remaining ingredients on each sandwich and enjoy!