Recipe by Jim DeLeon
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.
Top Review by chef blade
Similar to a recipe I make, but BETTER! Nice change of pace sandwiches. Mine was used as an appetizer and had jack cheese, so before I put the 2 halves together, added some mozz. in-between. Next time I'll have crabmeat on hand so I can add it to the shrimp!
- 1 loaf French bread
- 1 large yellow onion
- 1 green pepper
- 3 stalks celery
- 1⁄2 cup butter (unsalted)
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon basil
- 3 cloves garlic
- 1 lb cooked baby shrimp (cooked)
- 1⁄2 cup chopped green onions or 1⁄2 cup scallion
Directions See How It's Made
- Preheat oven to 350 degrees.
- With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
- Take the onions, celery, bell pepper and garlic and chop finely.
- Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
- Add garlic and cook for three minutes more.
- Lower heat and add basil, salt and pepper, shrimp and green onions.
- You are only heating the shrimp up so do not leave it on for long.
- Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
- Taste and adjust salt and pepper.
- (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.
- Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
- Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
- This recipe can be used with a large loaf of bread or the smaller french bread loaves.