Description
This Ultimate Shrimp Grilled Cheese with Garlic Bread combines succulent, seasoned shrimp with a trio of melted cheeses, all nestled between slices of buttery, garlicky bread. Perfectly grilled on the stovetop, this seafood sandwich offers a rich and flavorful twist on classic grilled cheese, making it an indulgent main course for any meal.
Ingredients
Scale
Bread and Butter Mixture
- 8 slices thick-cut bread (like sourdough or Italian)
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, minced
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
Shrimp Filling
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Cheeses
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare Garlic Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, and salt. Mix thoroughly and set aside to allow flavors to meld.
- Cook the Shrimp: Toss the peeled and deveined shrimp with olive oil, paprika, and black pepper until evenly coated. Heat a skillet over medium heat and cook the shrimp for 2 to 3 minutes per side, or until they turn pink and are fully cooked through. Remove from heat and chop the shrimp into bite-sized pieces.
- Assemble Sandwiches: Spread the prepared garlic butter on one side of each bread slice. Place four slices, buttered side down, on a large heated skillet or griddle over medium-low heat. Layer evenly with mozzarella cheese, cheddar cheese, the chopped cooked shrimp, and Parmesan cheese. Top with the remaining bread slices, buttered side up.
- Grill the Sandwiches: Grill each sandwich for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is a beautiful golden brown and the cheeses have melted completely.
- Serve: Remove the grilled sandwiches from the skillet, slice, and serve hot for a delicious, cheesy seafood meal.
Notes
- For extra flavor, spread a thin layer of aioli or add a few slices of fresh tomato inside the sandwich before grilling.
- You can swap out the cheeses according to preference—fontina, Monterey Jack, or Gruyère are excellent alternatives.
