Shrimp & Cheese Bread

"Run, don't walk... get to the grocery store now and don't waste another minute to try this recipe. Use shrimp or crawfish, whichever you prefer; we like it best with shrimp. WARNING - If you can't take the heat, cut back on the peppers! Loaf is easier sliced using an electric knife. And a quick P.S. about the garlic pepper... This was the first (and only) recipe I have ever come across that calls for it. Simply put, it's "the bomb"! Buy it for this recipe, but do yourself a favor and try it in others!!"
 
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Ready In:
40mins
Ingredients:
9
Yields:
1 loaf
Serves:
4-6
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ingredients

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directions

  • Melt butter in skillet and add green onions, shrimp (or crawfish) and seasonings; cook until shrimp are just done (8-10 minutes).
  • Slice 1/3 of the top off the bread and dig out insides of bottom, leaving a 1/2" shell.
  • Sprinkle half the cheese in the shell, pour the shrimp mixture over the cheese, and top with remaining cheese.
  • Replace top of bread on the loaf.
  • Wrap loaf in aluminum foil and bake at 350 degrees for 20 minutes.
  • Allow loaf to cool a bit before slicing; serve warm.

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Reviews

  1. Warning: Very Rich!!! One slice along with a salad is the perfect Lenten meal. I used crawfish and followed recipe exactly. Yummy, a little spicy for the DDs but a wonderful quick, easy recipe.
     
  2. Wow! Creamy cheese, spicy-hot tender shrimp, crunchy onion and crisp and chewy warm bread all combine for a sensational treat. Messy to eat but outstanding. I switched the butter to olive oil and subbed 1 cup of monterey with fat free feta cheese. It helped cut back on some fat and added some tangy zip. I did use only half the cayenne and if I ever find garlic pepper seasoning I'll get some. This is truly a winner, PepperA.
     
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