PREP TIME: 20 minutes + 2 hours

COOK TIME: 35 minutes

TOTAL TIME: 55 minutes



  • 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


  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.


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