One of our favorite meals is shrimp, cooked with garlic and herbs. And I just happened to have some Cabot Garlic and Herb Cheddar Cheese on hand, a gorgeous loaf of sourdough bread, and ripe avocados from our farm.
To cook the shrimp, put 1 tablespoon olive oil and 1 tablespoon butter in a sauté pan. Add 1 teaspoon of minced garlic, and a pound of thawed raw shrimp. Season with Italian flat-leaf parsley and lightly dried chili pepper.
Lower the heat to medium and add the shrimp to the pan. As the shrimp begin to cook they will turn slightly pink and become more firm. When the last shrimp is no longer gray and translucent, add some chopped parsley, a few flakes of the dried chili pepper, and another teaspoon of minced garlic. Stir the shrimp to combine all the flavors, and remove from the heat.
Pull the tails off the shrimp if you haven’t done so already (it’s probably easier to do that before the shrimp are cooked). Cut a ripe avocado, twist to open, remove the seed and skin, and cut into slices. Slice some Cabot Garlic and Herb Cheddar Cheese, lay the slices on a plate in a single layer, and microwave until softened, 15-20 seconds.
Add some butter to the sauté pan, let it melt, and then grill a large slice of sourdough bread in the butter until it is brown and toasted on one side.
Cut the bread in half, and place the toasted side of one piece on a plate. Build your sandwich on top of the untoasted side of the bread. Top with the other half of the bread.
For the first sandwich I started with avocado on the bottom, added the shrimp, and then the melted cheese on top.
For the second sandwich, I put the cheese on the bread first, then the avocado and shrimp on top. If you put the cheese on the bread first, you can actually melt the cheese on top of the bread while it’s grilling in the pan. I like my cheese nice and gooey, and sometimes the bread toasts before the cheese melts. The microwave speeds up the melting process a little.
The gooey melted cheese helps to hold those garlicky shrimp in the sandwich! Sourdough bread grilled in garlic and herb butter, with garlic and herb shrimp, with Garlic and Herb Cheddar Cheese, all cozy in the sandwich with fresh, ripe California avocado!
April is Grilled Cheese Month, and Cabot Creamery is sharing photos on social media with the hashtag #GrilledCabot. You can join the fun and post photos of your Cabot grilled cheese creations using that hashtag, or do a search with the #GrilledCabot hashtag to see what creative sandwiches have been posted by others online.
Don’t forget to enter the giveaway for the new Cabot Creamery Cookbook and a gift box of Cabot Cheese! If you missed the post with the giveaway, CLICK HERE to read all about how to win!
Disclosure: Cabot Creamery sent me a brick of Garlic and Herb Cheddar Cheese to use in this recipe. All opinions and experiences are my own.
We’re celebrating National Grilled Cheese Sandwich Day with something a little different! How about Garlic Shrimp and Avocado Grilled Cheese?
