Grilled Cheese & Shrimp Pesto Sandwiches
10MIN Prep time
20MIN Cook time
6 Servings
Easy level
Ingredients
- 2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp
- 12 slices of bread
- 6 tbsp butter, softened
- 24 slices fresh mozzarella cheese
- 2/3 sun-dried tomatoes, chopped
- Red onion slices (optional)
- Pesto: 1 (8-oz) jar prepared pesto
- Optional Pesto:
- 3 garlic cloves, peeled
- 1/2 cup fresh parmesan cheese
- 1/2 cup slivered almonds
- 1 cup loosely-packed fresh basil leaves
- Olive Oil
- Salt and pepper, to taste
Directions
Preheat oven to 425˚F. Prepare shrimp according to package directions and keep warm. Once cooked, remove tails from shrimp and set aside.
To make the pesto, puree together the garlic cloves, parmesan, almonds, and basil in a food processor. Drizzle in olive oil until desired consistency is reached, smooth and paste-like, spreadable. Sprinkle with salt and pepper to taste.
In a grill pan, or skillet, start toasting the buttered bread slices over medium heat. Once both sides are golden brown, place cheese on two of the slices to start melting. Once the cheese has melted, add the sun-dried tomatoes, shrimp, and red onion.
Smear a couple of tablespoons of pesto on the remaining bread slices and top, pressing gently to adhere.
Before removing from grill pan or skillet, flip sandwiches to reheat first side, about 15 seconds. Repeat for remaining sandwiches.
Cut each sandwich diagonally in half; serve immediately.
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