This isn’t your average grilled cheese, t’s a coastal firecracker wrapped in golden, buttery crunch. Plump, juicy shrimp are sautéed with a kiss of garlic and lime, then nestled between layers of gooey Monterey Jack. Roasted green chilis bring a smoky, slow-building heat that dances with the sweetness of the shrimp. All of it melts together inside thick slices of sourdough, griddled to a perfect, shatter-crisp crust. It’s briny, spicy, creamy, and bold—like a beach bonfire with a spicy secret.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
16mediumShrimppeeled and deveined
1tbspChile powder
¼tspCumin
¼tspGarlic salt
¼tspFresh cracked black pepper
2tbspVegetable oil
2tbspShallotminced
2clovesGarlicminced
8ozDiced green chiles
½cupButtermelted
8slicesSour dough bread3/4 inch thick
2cupsMonterey jack cheese
4ozSour cream
1tbspJalapeno juice
1
Peel and devein shrimp, if necessary.
2
Mix spices together. Season shrimp with spice mixture.
3
Heat 1 tablespoon oil in a sauté pan over medium heat. Sauté shrimp for 3 to 4 minutes on each side or until pink and opaque. Do not overcook. Remove from pan.
4
Add heat the remaining tablespoon of oil over medium heat. Add shallots and garlic and sauté until translucent then, add the green chiles and sauté until heated through. Remove from heat. Wipe out the pan and return to the heat.
5
Brush one side of each slice of bread with melted butter. Place 2 slices of bread butter-side down in the sauté pan. Layer ½ of the ingredients, grated cheese, green Chile mixture, sour cream and cooked shrimp on the two slices of bread. Sprinkle with jalapeno juice.
6
Top the sandwiches with a second slice of buttered bread with the buttered side up.
7
Grill the sandwiches slowly over medium heat until golden brown and crispy then, flip the sandwich and grill on the other side.
8
Cook until sandwiches ate toasted and the cheese has melted.
Mix spices together. Season shrimp with spice mixture.
3
Heat 1 tablespoon oil in a sauté pan over medium heat. Sauté shrimp for 3 to 4 minutes on each side or until pink and opaque. Do not overcook. Remove from pan.
4
Add heat the remaining tablespoon of oil over medium heat. Add shallots and garlic and sauté until translucent then, add the green chiles and sauté until heated through. Remove from heat. Wipe out the pan and return to the heat.
5
Brush one side of each slice of bread with melted butter. Place 2 slices of bread butter-side down in the sauté pan. Layer ½ of the ingredients, grated cheese, green Chile mixture, sour cream and cooked shrimp on the two slices of bread. Sprinkle with jalapeno juice.
6
Top the sandwiches with a second slice of buttered bread with the buttered side up.
7
Grill the sandwiches slowly over medium heat until golden brown and crispy then, flip the sandwich and grill on the other side.
8
Cook until sandwiches ate toasted and the cheese has melted.
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