Description
Discover how to make Crispy Shrimp Alfredo-stuffed Grilled Cheese Bombs with this easy recipe! Learn to create a mouthwatering fusion of flavors in no time.
Ingredients
- Sliced bread, 8 slices
- Cooked shrimp, 1 cup (240 ml) (about 150 grams)
- Cream cheese, 4 ounce (113 g) s (115 grams)
- Grated Parmesan cheese, 1/2 cup (120 ml) (50 grams)
- Moz zarella cheese, shredded, 1 cup (240 ml) (100 grams)
- Heavy cream, 1/4 cup (60 ml) (60 milliliters)
- Garlic powder, 1/2 teaspoon (3 ml) (2.5 grams)
- Salt, 1/2 teaspoon (3 ml) (3 grams)
- Black pepper, 1/4 teaspoon (1 ml) (1 gram)
- Butter, softened, 1/4 cup (60 ml) (60 grams)
- Olive oil, 1 tablespoon (15 ml) (15 milliliters)
- Fresh parsley, chopped, 2 tablespoon (30 ml) s (8 grams)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix cream cheese, Parmesan cheese, mozzarella cheese, and heavy cream.
- Add garlic powder, salt, and black pepper to the cheese mixture and stir until smooth.
- Chop the cooked shrimp into small pieces and fold into the cheese mixture.
- Add chopped parsley to the shrimp and cheese mixture and combine well.
- Using a rolling pin, flatten each slice of bread.
- Place about 2 tablespoons of the shrimp mixture in the center of each bread slice.
- Carefully fold the edges of the bread over the filling and form into a ball.
- Secure the edges by gently pressing them together.
- In a small bowl, mix softened butter and olive oil until well combined.
- Brush each stuffed bread ball with the butter and oil mixture.
- Place the bread balls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-18 minutes or until golden brown and crispy.
- Remove from oven and let cool slightly before serving.
- Garnish with additional chopped parsley if desired.
Notes
- Bring cream cheese to room temperature for smooth mixing with other cheeses and creamnCut shrimp into small, uniform pieces for even distribution in the cheese blendnGently roll bread slices to avoid tearing and potential filling leaks
