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Grilled Shrimp Sandwich

October 2011
Grilled Shrimp Sandwich

by 1 people

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Makes: 6 servings

Prep: 25 mins

Cook: 30 mins

  • 4 tablespoons butter, plus more for grilling
  • 1 large onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 1 package  (8 oz.) cream cheese
  • 1 cup grated pecorino-romano cheese
  • 2 tablespoons paprika
  • 2 tablespoons dijon mustard
  • 2 cans  (8.5 oz. each) artichoke hearts, finely chopped and squeezed dry
  • 10 ounces cooked shrimp, finely chopped
  • Salt and pepper
  • 12 thick slices challah bread
  1. Preheat the oven to 375 degrees . In a large saucepan, melt 4 tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
  2. Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 20 minutes.
  3. Butter the outsides of the bread slices and place a scoop of dip between 2 slices; grill until golden-brown on both sides.