This open faced shrimp etouffe grilled cheese is satisfy your love of a rich sauce and seafood. It's fantastic!
Persons
2
Ingredients
- 12 large shrimp (raw, peeled & deveined, tail off)
- 2 Tbsp Sauce Goddess BBQ Sweet Heat
- 2 sprigs fresh thyme
- 1 tsp dry oregano
- 1 Tbsp Sauce Goddess Big & Tangy Black Pepper Sauce
- ½ sweet onion, sliced into thin strips
- ½ red bell pepper, sliced into thin strips
- 4 Tbsp butter
- 1 Tbsp flour (or corn starch if you want it Gluten Free)
- 1 cup half and half
- ½ cup grated cheddar cheese
- 2 crusty rolls sliced in half like a sandwich
Instructions
- Slice the shrimp in half length wise.
- Combine Sweet Heat and oregano in a bowl.
- In a large pan, melt 2 Tbsp of the butter, add spice blend and thyme and sauté peppers and onions over medium to low heat, taking care not to burn the butter.
- Add shrimp and cook. Remove shrimp from pan.
- Pour Big & Tangy over shrimp, set aside. Add flour and cook 2 minutes.
- Add half and half. Let it start reducing.
- Add cheese. Reduce until cheese sauce is thick and gooey.
- Season with salt and pepper or more Sweet Heat as needed.
- Use remaining butter to coat the rolls sliced side.
- Toast bread under the broiler until brown.
- Top bread with shrimp and pour over the cheese etouffee sauce. Enjoy!
