Drowned Shrimp Sandwich

Yamilette González
The traditional drowned sandwich is usually filled with carnitas, pork loin, or leg, but how about enjoying this dish filled with shrimp? Accompany this drowned sandwich with two different sauces, one very spicy and the other tomato-based. Enjoy it with its traditional bread, the birote.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for the tomato
  • 5 tomatoes, for the tomato sauce
  • 1/4 onions, for the tomato sauce
  • 1 clove garlic, for the tomato sauce
  • 1/2 cups tomato purée, for the tomato sauce
  • 3 allspice berries, for the tomato sauce
  • 1/4 tablespoons cumin, whole, for the tomato sauce
  • 1 tablespoon marjoram, in powder, for the tomato sauce
  • 1/2 cups water, for the tomato sauce
  • salt, for the tomato sauce
  • water, for the árbol chiles
  • 2 cups árbol chile, for the hot sauce
  • 3 cloves garlic, for the hot sauce
  • 8 black peppercorns, for the hot sauce
  • 4 cloves, for the hot sauce
  • 1/2 tablespoons sesame seeds, toasted, for the hot sauce
  • 1 tablespoon marjoram, for the hot sauce
  • 4 tablespoons white vinegar, for the hot sauce
  • salt
  • 4 birote rolls, salty
  • mayonnaise
  • avocado, in slices
  • 750 grams pink shrimp, cooked
  • red onion, in strips and pickled, for garnish
Preparation
30 mins
20 mins
Low
  • For the tomato sauce, heat the water in a pot until it boils, add the tomatoes, and cook for 8 minutes. Remove from heat and let cool slightly.
  • Blend the tomatoes with the onion, garlic, tomato puree, pepper, cumin, and marjoram until fully integrated. Cook for 8 minutes over medium-low heat in a hot pot, add the water, and season with salt. Keep warm until use.
  • For the hot sauce, in a pot with boiling water, cook the chiles for 3 minutes. Drain and reserve a cup of the cooking water.
  • Blend the chiles with the garlic, whole pepper, cloves, sesame, marjoram, white vinegar, one cup of the cooking water from the chiles, and enough salt. Strain and reserve until use.
  • Assemble the sandwich. Cut the birote but be careful not to separate the bread into two pieces, that is, without finishing the cut. Spread with mayonnaise, add avocado, and fill with shrimp; close.
  • Place the sandwich in a deep plate, pour over the tomato sauce, and garnish with pickled red onion. Enjoy with hot sauce to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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