Shrimp Grilled Cheese (Print version)
Crisp sourdough packed with garlic butter shrimp, sharp cheddar, and Monterey Jack for a rich skillet sandwich in about 25 minutes.
# Ingredients:
For the shrimp
01 -
8 oz (225 g) medium shrimp, peeled, deveined, and tails removed
02 -
1/2 teaspoon garlic powder
03 -
1/4 teaspoon smoked paprika
04 -
1/4 teaspoon kosher salt
05 -
1/8 teaspoon black pepper
06 -
1 tablespoon unsalted butter
07 -
1 teaspoon lemon juice
08 -
1 tablespoon chopped chives or parsley
For the sandwiches
09 -
4 slices sourdough bread, about 1/2 inch thick
10 -
2 tablespoons unsalted butter, softened
11 -
2 oz (55 g) sharp cheddar cheese, grated
12 -
2 oz (55 g) Monterey Jack cheese, grated
# Instructions:
01 -
Pat the shrimp dry with paper towels. Toss with garlic powder, smoked paprika, salt, and black pepper.
02 -
Melt 1 tablespoon butter in a large skillet over medium heat. Add the shrimp in one layer and cook for 1-2 minutes per side until pink and opaque.
03 -
Transfer the shrimp to a cutting board. Chop into bite-size pieces, then toss with lemon juice and chives or parsley.
04 -
Butter one side of each bread slice. Place two slices buttered side down on a board. Add half the cheddar, the chopped shrimp, and half the Monterey Jack, then close with the remaining bread buttered side up.
05 -
Wipe out the skillet if needed and set it over medium-low heat. Cook the sandwiches for 3-4 minutes per side until the bread is golden and the cheese is melted. Cover the pan for 30-60 seconds if the cheese needs help melting.
06 -
Let the sandwiches rest for 1 minute, then slice and serve while hot.
# Good to know:
01 -
Best served hot from the skillet while the bread is crisp.
02 -
Use grated cheese for faster, more even melting.
03 -
Cook shrimp in a single layer so they sear instead of steam.