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Shrimp grilled gourmet cheese sandwiches are my go to choice when I want something comforting that still tastes sophisticated and special. Succulent sautéed shrimp is tucked between melty cheeses and toasty bread making it my favorite way to elevate a classic childhood sandwich.
I made these on a Sunday night when I was craving something cozy but wanted more than just plain grilled cheese. The shrimp and sharp cheese totally hit the spot.
Ingredients
- Shrimp: peeled and deveined small to medium size for quick cooking and sweet flavor
- Garlic: minced for aromatic depth
- Butter: for sautéing the shrimp and getting that golden crust in the pan
- Olive oil: helps prevent burning and balances richness
- Shredded mozzarella: ensures the signature stretch
- Sharp cheddar: brings bold flavor
- Grated Parmesan or Gruyere: adds nutty richness
- Good quality bread: like sourdough or brioche makes the sandwich sturdy and flavorful
- Mayo or softened butter: on the outside for toastiness
- Salt, pepper and red pepper flakes: for well seasoned shrimp
- Fresh basil: for herby brightness optional
- Lemon juice or white wine: for deglazing optional for a touch of acidity
Choose firm but fresh shrimp from a reputable fishmonger. Look for aromatic cheeses that melt smoothly and select bread with a bit of chew to hold all the filling.
Step-by-Step Instructions
- Prep and Sauté the Shrimp:
- Heat butter and olive oil in a skillet over medium heat. Add garlic and let it bloom for about thirty seconds to infuse the fat. Slide in the shrimp and season with salt pepper and a pinch of red pepper flakes. Cook each side for about one to two minutes until the shrimp turn pink and curl. If using deglaze the pan with a drizzle of lemon juice or white wine scraping up any browned bits for extra flavor. Roughly chop the cooked shrimp and set them aside.
- Prepare the Bread:
- Lay out your four slices of bread. Spread a generous layer of mayo or softened butter on the outside of each slice so they will get crispy and golden in the pan. Flip over so the unbuttered side is up.
- Assemble the Sandwiches:
- On two of the bread slices pile up half the mozzarella half the cheddar and half the Parmesan or Gruyere. Evenly scatter the warm chopped shrimp on top of the cheese mixture. Tuck in a few basil leaves if you like. Finish with the other bread slices buttered side facing out.
- Grill the Sandwiches:
- Preheat a skillet or griddle over medium low heat. Place the sandwiches in the pan and press gently with a spatula to ensure good contact. Cook each side for three to five minutes until the bread is deeply golden and the cheeses are melted all the way through. If the bread is browning too fast lower the heat so the cheese can finish melting inside.
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I never skip the squeeze of lemon over the shrimp before stacking the sandwich. It brightens the flavors and reminds me of summer lunches on the porch with my family.
Storage Tips
These sandwiches taste best fresh off the skillet but you can refrigerate leftovers wrapped in foil and reheat in a toaster oven. To keep them crispy avoid microwaving. If you have unused sautéed shrimp the mixture can be stored in an airtight container for a day and then used in another sandwich or tossed into salad.
Ingredient Substitutions
You can swap mozzarella for Fontina or Havarti for extra melt. Try smoked gouda for a more robust flavor or use whole wheat bread for a nutty base. If you are dairy free try vegan cheese shreds and plant based butter.
Serving Suggestions
Serve hot with a cup of tomato soup or a light green salad. For a fun dipping option whip up a quick lemony garlic aioli. If you want a little tang pair with pickles or a peppery arugula salad.
Cultural Context
Grilled cheese is one of those nostalgic dishes rooted deeply in comfort food around the world. This gourmet twist comes from combining European cheeses with the classic American grilled cheese and the coastal habit of stuffing shrimp into everything from po boys to melts.
Frequently Asked Questions
- → How do I prevent the bread from burning before the cheese melts?
Grill sandwiches over medium-low heat and cover the skillet to encourage even melting, flipping only once golden.
- → Can I swap out the cheeses?
Absolutely—Fontina, Havarti, or Gruyère work well for even melt and deeper flavor. Mix and match as desired.
- → What's the best bread to use?
Sourdough, brioche, or artisan white elevate texture and taste. Choose fresh, sturdy slices for best results.
- → How do I add extra flavor to the shrimp?
Sauté shrimp with garlic, deglaze with lemon or wine, and season with chili flakes, salt, and pepper for a flavorful punch.
- → Can I make it spicy?
Add chipotle mayo inside the sandwich or top with sliced jalapeños for a touch of heat and complexity.
- → Suggested side dishes?
Pair with tomato soup, a fresh green salad, pickles, or garlic aioli to enhance the savory experience.