More Great Recipes: Cajun

Shrimp Bread


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Member since 2007

Serves 4-5 | Prep Time 45 | Cook Time 30

Ingredients

2 cups (70-90 count) shrimp, peeled and deveined
1 loaf french bread
1/2 stick butter
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell peppers
1 tbsp minced garlic
1/2 tsp dry mustard
1/2 cup mayonnaise
1/3 cup mozzarella cheese
1/3 cup cheddar cheese


Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside. In a large skillet, melt butter over medium-high heat. Saute shrimp, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted. Spread shrimp mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350 degree oven for 20-30 minutes. Cut bread into slices and serve hot.


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Notes

I got this recipe out of one of my cookbooks titled "The Encyclopedia of Cajun & Creole Cuisine" by Chef John D. Folse, CEC, AAC. My family loves it.

This delicious shrimp and chees mixture becomes a delightful appetizer when baked inside a loaf of French bread. You can try a variation of this recip by substituting the shrimp with crawfish.

I'm sure you will enjoy this recipe! I usually throw the scooped out bread away or make croutons out of them. Let me know how it turns out. Enjoy!

Hi there Rhonda, I am going to make this recipe this weekend. I am just curious if you incorporated the unused bread that you took from the french loaf back into the shrimp mixture or not. Your recipe did not say if you did or not. It just said set aside. Would you please let me know. By the way I am from Louisiana also like your husband, but I am from Bossier City, the northwest part of Louisiana. I would not be considered Cajun. Of course, I have been told anyone living north of Breau Bridge is a Red Neck. LOL Let me know about the bread scooped from the french loaf. Thanks, Julie

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