Description
A decadent twist on grilled cheese, featuring succulent garlic‑butter shrimp melted with cheeses between slices of cheesy garlic bread for an irresistible sandwich.
Ingredients
Units
Scale
- 8 slices thick artisan bread (sourdough or ciabatta works well)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat a skillet or griddle over medium heat.
- In a small bowl, combine butter and minced garlic. Spread garlic butter evenly on one side of each bread slice.
- Season shrimp with olive oil, smoked paprika, chili flakes (if using), salt, and pepper.
- Cook shrimp in the skillet for 2–3 minutes per side until pink and opaque. Remove and chop into bite‑sized pieces.
- On the non‑buttered side of 4 bread slices, layer half the mozzarella and cheddar cheeses.
- Distribute chopped shrimp evenly over cheese, then top with remaining cheese.
- Place the other bread slices on top, garlic‑buttered side facing out.
- Lightly butter the outside of each sandwich if needed.
- Grill sandwiches on the preheated skillet for 3–4 minutes per side, pressing gently and flipping until bread is golden brown and cheese is melted.
- Remove from pan, let rest 1 minute, then slice in half. Garnish with parsley and serve warm.
Notes
- Substitute shrimp with cooked chicken or crab meat if desired.
- Add a pinch of red pepper flakes for extra heat.
- Use gluten‑free bread to make gluten‑free.
- Try different cheese blends—Fontina or Gruyère add a sophisticated flavor.
- Make‑ahead tip: cook shrimp and prep garlic butter ahead, then assemble and grill when ready.