Shrimp Scampi Garlic Bread

"Turn your favorite side into a full meal with the addition of garlicky shrimp."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Equipment:

  • Baking sheet.
  • Large skillet.
  • Preheat oven to broil. Hollow out the inside of the baguette using a serrated knife to cut a wedge out from the top, and scoop out some of the bread. Place baguette on a baking sheet.
  • In a small saucepan, melt 4 tablespoons butter and 1 tablespoon chopped garlic over medium heat. Use a brush to coat the top and inside of the bread with the butter and garlic mixture. Sprinkle 3 tablespoons grated parmesan cheese over bread and broil until toasted, about 3-5 minutes. Set aside.
  • In a large skillet, melt remaining 6 tablespoons butter over medium heat. Stir in remaining garlic and cook until fragrant, about 1-2 minutes. Add a pinch of chili flakes and white wine and bring to a boil. Stir in shrimp and cream cheese and cook until cream cheese is melted and shrimp is cooked through, about 2 minutes. Season to taste with salt and pepper and pour into the bread.
  • Garnish with chopped parsley and a sprinkle of parmesan cheese.

Questions & Replies

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  1. Leni C.
    Can I eliminate the cream cheese?
     
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Reviews

  1. Morgan N.
    Made this today! Sure my brother will like it!
     
  2. kathycline
    I have made this several times. I cut the recipe in half for just the two of us. Subbed chicken broth for the wine since I didn't have any. And to keep ingredients always on hand I buy the small bags of cooked frozen salad shrimp which are 4-5 oz. Thaw, rinse, and proceed. Simply a matter of chopping the garlic, melting the butter, and combining all the ingredients. And I use smaller sub or hoagie crusty bread so I can make this in my toaster oven without turning on the big one that heats up the kitchen. We love seafood, and this one is a keeper!
     
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