Prep 20 mins
Cook 20 mins
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!!
- 4 tablespoons butter
- 1 bunch green onion, chopped
- 1 lb shrimp, peeled &,deveined (if large, cut in half)
- 1 teaspoon seasoning salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic pepper seasoning
- 1 teaspoon fresh ground black pepper
- 3 cups grated monterey jack cheese
- 1 loaf French bread
- 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.
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.
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.