Shrimp & Egg Ranchero Stacks Recipe
Ingredients
| Ranchero Sauce | ||
| Bread slices slice | 8 , peeled | |
| Tomato | 1 Medium, peeled (Ranchero Sauce:) | |
| Tomato sauce | 1 Can (10oz) (Ranchero Sauce:) | |
| Green onion | 1 , sliced (Ranchero Sauce:) | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped (Ranchero Sauce:) | |
| Lettuce | 2 Cup (16 tbs), shredded (Ranchero Sauce:) | |
| 4 hard-cooked eggs, sliced | ||
| 8 medium, deveined, shelled cooked shrimp | ||
| 8 pimiento-stuffed olives | ||
| Diced green chilies | 2 Tablespoon, canned (Ranchero Sauce:) | |
| Salt | 1/8 Teaspoon (Ranchero Sauce:) | |
Directions
Prepare Ranchero Sauce.
Refrigerate at least 1 hour.
Place 4 slices jicama or 4 half-slices bread on a board or plate.
Arrange 1/2 cup shredded lettuce on each slice.
Drizzle Ranchero Sauce over lettuce.
Overlap egg slices in a row the length of the jicama or bread slices.
Place 2 shrimp diagonally across the row of egg on each sandwich.
Drizzle more sauce over sandwiches.
Top each with remaining jicama or bread.
Place a wooden pick through each olive.
Insert 2 wooden picks into the top of each sandwich.
Refrigerate at least 1 hour.
Place 4 slices jicama or 4 half-slices bread on a board or plate.
Arrange 1/2 cup shredded lettuce on each slice.
Drizzle Ranchero Sauce over lettuce.
Overlap egg slices in a row the length of the jicama or bread slices.
Place 2 shrimp diagonally across the row of egg on each sandwich.
Drizzle more sauce over sandwiches.
Top each with remaining jicama or bread.
Place a wooden pick through each olive.
Insert 2 wooden picks into the top of each sandwich.
Chef
