Description
A decadent grilled cheese upgrade: seasoned shrimp and gooey Monterey Jack tucked inside crispy garlic-butter toasted sourdough for an irresistibly melty, savory bite.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp unsalted butter, softened
- 2 tsp minced garlic
- 1 tbsp chopped fresh parsley
- 4 slices thick sourdough or Italian bread
- 1 1/2 cups shredded Monterey Jack cheese
Instructions
1. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, black pepper, and red pepper flakes (if using).
2. Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side, just until pink and lightly golden. Transfer to a plate.
3. In a small bowl, mix softened butter, minced garlic, and chopped parsley to make the garlic butter.
4. Lay out the bread slices and spread garlic butter on one side of each slice.
5. Flip the bread over (unbuttered side up). Add a layer of Monterey Jack cheese, top with a few shrimp, then add more cheese.
6. Top with the remaining bread slices, buttered side facing out.
7. Heat a non-stick skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side, pressing lightly, until bread is golden and the cheese is fully melted.
8. Rest sandwiches 1–2 minutes, slice diagonally, and serve hot.
Notes
Don’t overcook the shrimp in the skillet—just a quick sear is perfect since they’ll warm through as the sandwich grills.
For extra garlic bread flavor, toast on medium heat so the butter-garlic mixture has time to crisp without burning.
To serve a crowd, keep finished sandwiches warm in a low oven (about 90–120°C / 200–250°F) until ready.
Great for using leftover cooked shrimp—just warm them briefly in the skillet before assembling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 760
- Sugar: 3 g
- Sodium: 1250 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 260 mg