Open Search
Close Search

Always have a bag of shrimp in the freezer so you can make this simple, tasty sandwich whenever you need a quick dinner.

0 votes


  • 4 slices Ben’s® White Bread, lightly toasted

    3 tbsp (45 mL) olive oil, divided

    1 lb (500 g) peeled deveined shrimp, tails removed

    2 cloves garlic, minced

    2 tsp (10 mL) Cajun seasoning

    Pinch each salt and pepper

    4 cups (1 L) spinach

    4 slices Monterey Jack jalapeño cheese

    3 tbsp (45 mL) mayonnaise

    1/2 tsp (2 mL) lemon zest

    1 tbsp (15 mL) lemon juice

    1 green onion, finely sliced


Heat 2 tbsp (30 mL) oil in large skillet set over medium heat; cook shrimp, garlic, Cajun seasoning, salt and pepper for 5 to 6 minutes or until shrimp turns pink and is just cooked through. Transfer to plate.

Heat remaining oil in same skillet; cook spinach for 1 to 2 minutes or until starting to wilt. Spread evenly over toasted slices of bread. Top with shrimp and slice of cheese. Transfer to parchment paper–lined baking sheet; broil for about 1 minute or until cheese starts to melt.

Stir together mayonnaise, lemon zest and lemon juice until blended. Drizzle over cheese and sprinkle with green onion.

• Substitute Tex Mex seasoning or chili powder for Cajun seasoning if desired.
• For even spicier shrimp, serve with Louisiana-style hot sauce.

Made With