Catching the end of National Grilled Cheese month, I finally decided to buy some ingredients and make a grilled cheese sandwich or two. Late at night, I was struck with the idea of adding shrimp to my grilled cheese, and after a whirl on google and a consultation with my good friend Faith, I had a grilled cheese plans: shrimp, bacon, tomato, and cheddar.
Worried that the shrimp needed a bit of kick, I decided to do two sandwiches: one with bacon wrapped shrimp and another with Sriracha on shrimp!
Step one: prep the fixins and assemble the meats. I hit up Whole Foods for Applewood smoked bacon and EZ peel shrimp. I decided 3 shrimp per sandwich would be good and went to wrappin.
They aren’t done until they’re nice and pink!
Meanwhile, I got to assembling the cheddar (yes, it’s Kraft singles) and tomato slicing (a skill I need to work on.)
Step three: Assembly time! I wasn’t sure what was the best way to layer everything, so I winged it.
Annnnd repeat, with the bacon wrapped shrimp.
The verdict? I thought it was great! I think it would be better if I sliced the shrimp in half and spread them more evenly over the sandwich. I preferred the bacon wrapped shrimp because it had a stronger bacon flavor. I loved the way the Sriracha tasted blended into the melted cheddar. Again, if the shrimp were halved first, the Sriracha would be more evenly distributed. (And I’d use mooooooore Sriracha!)
Take 3? Caribbean jerk marinated shrimp.