Spicy Lemongrass Shrimp Grilled Cheese Sandwich
Spicy Lemongrass Shrimp Grilled Cheese Sandwich Print Recipe
Main Ingredient: Shellfish
Yield: 2 Sandwiches
Recipe courtesy of Rachel Ruiz, Finalist in the 2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest
American - Traditional Asian Sandwiches
  • 1 tbsp. olive oil
  • 1/2 c. red onion, diced
  •  1/2 tbsp. lemongrass, drained
  • 3/4 c. medium raw shrimp, shelled, deveined, tail-off and coarsely chopped
  • 2 tablespoons cream cheese, softened
  • 1 tbsp. Thai garlic chili sauce
  • 1/2 c. Great Midwest® Habanero Jack cheese, shredded
  • 2 tablespoons butter, softened
  • 4 thick slices Italian bread
  • Great Midwest® Habanero Jack cheese, sliced

Heat olive oil in large sauté pan over medium heat. Add red onion and lemongrass and cook, stirring until onion is softened and fragrant, approximately 1-2 minutes. Add shrimp and cook, stirring constantly until shrimp is pink, approximately 1-2 minutes. Immediately remove from heat and scoop shrimp mixture into a medium bowl. Add cream cheese, chili sauce and shredded cheese and stir until evenly distributed.

Spread butter on one side of each of the bread slices. Heat a large skillet over medium heat. Place 2 slices bread, buttered side down, in skillet. Layer with sliced cheese, shrimp mixture, sliced cheese and remaining bread, buttered side up. Cook until cheese begins to melt, approximately 2-3 minutes. Flip sandwiches and cook an additional 2 minutes until cheese is melted and bread is golden brown. Remove from heat and serve immediately.