Shrimp Grilled Cheese
Makes 2 sandwiches
1/2 pound shrimp, peeled and deveined
1 cup grated fontina
1 ounce cream cheese, softened
Pinch of cayenne
Kosher salt, to taste
Unsalted butter, for greasing pan
4 slices bread of choice
In a large sauté pan, heat 1/2 tablespoon butter over medium heat heat. Quickly cook shrimp, for 1-2 minutes on each side before removing from heat, along with pan juices to a bowl. Wipe pan clean. When cool enough to handle, chop shrimp into smaller pieces.
Mix together fontina, cream cheese, cayenne and some salt in a bowl. Add shrimp and juices and stir to combine. Divide half of the shrimp mixture among two slices of bread and top with the remaining slices of bread. Heat some more butter in the sauté pan over medium heat. When foam subsides, lay the two sandwiches side by side in the pan and cook until the cheese begins to look melted and the bread is golden brown. Flip sandwiches and repeat on the other side, adding a bit more butter as you flip to get the same golden brown color on the opposite side. After a another couple minutes, remove sandwiches from heat, slice in half – or don’t slice, I know that’s a personal preference – and serve immediately.
