Garlic Butter Shrimp Cheese (Printable version)

Succulent garlic butter shrimp and melted cheese on golden toasted sourdough for a rich, savory meal.

# What you need:

→ Shrimp

01 - 7 oz raw shrimp, peeled and deveined
02 - 1 tablespoon unsalted butter
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt and black pepper

→ Sandwich

06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened (for spreading)
08 - 3.5 oz mozzarella cheese, shredded
09 - 3.5 oz sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional)

# Steps to follow:

01 - Melt 1 tablespoon of butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and cooked through. Stir in chopped parsley, then remove from heat and set aside.
02 - Butter one side of each bread slice. Arrange two slices buttered side down, layer half the mozzarella and cheddar cheeses, then evenly distribute the cooked shrimp. Top with remaining cheeses and the other two slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally spread mayonnaise on the outside of the bread for extra crispiness. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and cheeses are fully melted.
04 - Remove sandwiches from skillet, let rest for 1 minute, slice in half, and serve immediately.

# Expert tips:

01 -
  • It feels indulgent and fancy but comes together faster than takeout delivery.
  • The crispy exterior and melted cheese create contrast with tender, garlicky shrimp that makes it unforgettable.
  • You'll impress people with minimal effort and zero pretension.
02 -
  • Medium-low heat is your friend here because high heat burns the bread before the cheese melts through, a mistake I made the first time.
  • Slightly cooling the shrimp before assembling prevents it from warming the cheese too early and making your bread soggy.
03 -
  • Shred your own cheese from a block instead of using pre-shredded if you have time, because it melts more smoothly without the anti-caking agents getting in the way.
  • A cast iron skillet browns bread more evenly than non-stick, and the heat retention means you get better color with less fussing.
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