Jim DeLeon's Note:
This recipe was given to me by a dear friend and I have been cooking it for a while. Lump crabmeat or crawfish can be substituted for the shrimp.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
- 3Take the onions, celery, bell pepper and garlic and chop finely.
- 4Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
- 5Add garlic and cook for three minutes more.
- 6Lower heat and add basil, salt and pepper, shrimp and green onions.
- 7You are only heating the shrimp up so do not leave it on for long.
- 8Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
- 9Taste and adjust salt and pepper.
- 10(I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
- 11Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
- 12Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
- 13This recipe can be used with a large loaf of bread or the smaller french bread loaves.
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Nutritional Facts for Shrimp Bread
Serving Size: 1 (136 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 252.8
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 7.6 g
- Cholesterol 141.0 mg
- Sodium 831.6 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.8 g
- Sugars 1.6 g
- Protein 15.0 g