YIELD: 6

PREP TIME: 20 minutes + 2 hours

COOK TIME: 35 minutes

TOTAL TIME: 55 minutes

 

INGREDIENTS:

  • 1 24 ounce bag extra large shrimp, thawed
  • 4 Tbsp. butter, divided
  • 1 small onion, sliced and sautéed
  • 8 ounces sharp cheddar cheese
  • 12 slices turkey bacon
  • 1/4 cup brown sugar
  • Salt and pepper
  • 12 large potato rolls
  • ½ cup butter
  • 2 Tbsp. prepared mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. poppy seeds
  • ⅓ cup brown sugar

DIRECTIONS:

  1. Preheat 2 tablespoons butter in medium pan. Thinly slice the onion; sauté in the butter for about 5 minutes, or until clear and cooked.
  2. Preheat 2 tablespoons butter in large pan. Add the prepared shrimp, swirl to coat. Gently cook the shrimp for about 5 minutes until the color is opaque. Do not overcook.
  3. Line a broiling pan with bacon, sprinkling with brown sugar. Add salt and pepper. Broil until crispy, but not burnt, about 5 minutes.
  4. Pepare a 9×13 pan by lining with foil. Cut the rolls in half, placing the 12 bottom rolls on the bottom of the pan.
  5. Layer the cheese, bacon, onions, and 2-3 shrimp on the bottom portion of the rolls. Add the top to the rolls.
  6. In a medium saucepan, bring the 1/2 cup butter to a soft boil. Add mustard, Worcestershire, poppy seeds, and brown sugar.
  7. Pour sauce over the 9×13 sandwiches right before baking.
  8. Cover with foil and bake at 350 for 25 minutes. Remove foil and bake another 10 minutes, Serve hot or cold.

SOURCE ALLRECIPES

Print Friendly
(Visited 4 times, 1 visits today)