Shrimp Rangoon Grilled Cheese Sandwich

I’ve probably told this story a time or two, but when I moved back to Milwaukee, one of the first restaurants my wife and I ate at, only taking a moment to open the door to our new apartment, was a Chinese/American restaurant on the east side of Milwaukee.  The restaurant was slow on that night but we were greeted with the nicest server we probably ever encountered. One thing that my wife was crazy about was the crab rangoon. Up until that time of my life I do not think I ever had a crab rangoon. But as we popped these crispy cheese and fake crab meat things into our mouths, I could tell why my wife loved them so much. They were good.

A couple of years later I began doing a lot of cooking as I grew unhappy with the quality of food in Milwaukee. I’m no food snop, don’t get me wrong, but the quality of food and for the cost, I just knew I could make something taste better in my own home for half the cost. Crab rangoons became one of those items.

Shrimp Rangoon Grilled Cheese Sandwich Recipe

It was only last week when I made wonton soup for the family where I decided to surprise my wife with a batch of warm shrimp rangoons, not the fake crab. The shrimp added a slightly different texture to them, and in my opinion were better than imitation crab any day.  As I only made about twelve of the shrimp rangoons, I had plenty of cheese and shrimp mixture left, which led me to create this new grilled cheese sandwich.

Lets get started.

Ingredients: [Print this Recipe]

  • 1 lb of cooked shrimp, deveined, tails removed
  • 1/2 cup of green onion, thinly sliced
  • 1 tsp soy sauce
  • 1 tsp worcestershire sauce
  • 1 tsp cracked black pepper
  • 8 oz Philadelphia Cream Cheese, room temperature
  • 2 slices of ciabatta bread, lightly buttered

Begin by adding the shrimp to a food processor, and pulse it a few times to break it up a little. Remove the shrimp from the processor and add it to a mixing bowl. Add in the green onions, sauces, pepper, and cream cheese, and fold until everything is nicely mixed.

Next, heat a skillet on medium heat. I like to use cast iron, and being mindful to watch the heat. Lightly butter one side of each slice of bread. Lay the slice of bread, butter side down, onto the skillet. Generously add the shrimp rangoon mixture, then top with the other slice of bread, butter side up.

Shrimp Rangoon Grilled Cheese Sandwich Recipe

Cook the sandwich on a medium to low heat, lifting a few minutes ahead into cooking to check your nice golden brown color. Once you have achieved your golden brown, carefully flip over, and cook on the other side, until you have a golden brown.

Now your sandwich is ready. To serve, slice in half on the diagonal and plate.

The result is this fantastically, creamy grilled cheese that reminds you not only of a great crab, or should I say shrimp rangoon, but also of that comforting grilled cheese.

So remember, if you are making crab, or shrimp rangoons in the near future, save a bit extra, and make yourself one of these shrimp rangoon grilled cheese sandwiches! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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