Description
Crispy garlic-buttered French bread filled with juicy paprika-seasoned shrimp and melted Monterey Jack cheese for a rich seafood twist on classic grilled cheese.
Ingredients
Scale
- 1 loaf French bread, sliced in half lengthwise
- 4 tablespoons butter, softened
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon butter, for grilling
Instructions
- Preheat the oven to 375°F.
- Mix the softened butter, minced garlic, Parmesan cheese, and parsley in a small bowl.
- Spread the garlic butter evenly over the cut sides of the French bread.
- Place the bread on a baking sheet and bake for 10 to 12 minutes, until the edges become golden and lightly crisp.
- Pat the shrimp dry, then season them with salt, black pepper, and paprika.
- Heat the olive oil in a skillet over medium heat.
- Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque. Remove them from the skillet.
- Arrange the cooked shrimp over one half of the toasted garlic bread.
- Sprinkle the Monterey Jack evenly over the shrimp and close the sandwich with the second bread half.
- Melt 1 tablespoon butter in a large skillet over medium to medium-low heat.
- Place the sandwich in the skillet and grill for 3 to 4 minutes per side, until the bread becomes golden and the cheese melts.
- Remove the sandwich from the skillet, rest briefly, cut into four portions, and serve hot.
Notes
- Pat the shrimp dry before seasoning so they cook rather than steam.
- Do not overcook the shrimp; remove them once they turn pink and opaque.
- Keep the skillet at medium or medium-low heat during final grilling so the cheese melts before the bread gets too dark.
- Mozzarella or cheddar can replace some or all of the Monterey Jack.
- Add red pepper flakes for extra heat or serve with lemon wedges or marinara sauce.
- Refrigerate leftovers in an airtight container for up to 2 days and reheat them in a skillet or 350°F oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 675
- Sugar: 3
- Sodium: 1180
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 43
- Fiber: 2
- Protein: 40
- Cholesterol: 205