Shrimp-Stuffed Bread

I’ve been a subscriber of Chile Pepper magazine for quite some time now. Every issue has not only great recipes, but also articles on peppers, products and cuisines. Even if you aren’t a fan of heat or spice, Chile Pepper is well worth the subscription price.Why? Because it’s packed with awesome recipes like this one for shrimp-stuffed bread.Shrimp-Stuffed Bread

The original recipe called for crawfish tails, which would also make for an amazing dish. But, all of the crawfish around here are imported. I can get Louisiana shrimp thankfully. So that’s why I made shrimp-stuffed bread instead.

Also try my shrimp-stuffed potato skins and stuffed French bread.

Shrimp-Stuffed Bread

Course Side or Main
Cuisine Creole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4


  • 1 loaf French bread
  • 2 tablespoons unsalted butter
  • 1/2 cup white onion diced
  • 1/2 large red bell pepper diced
  • 1/2 large green bell pepper diced
  • 1 pound 26-30 count shrimp shelled and cleaned
  • 6 ounces Habanero cheddar cheese cut into chunks
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup mayonnaise


  • Preheat oven to 350 F.
  • Slice the bread in half lengthwise and remove some of the insides.
  • Melt the butter in a medium skillet over medium-high heat. Add the onion, peppers, and salt and pepper to taste. Saute until soft, 10-12 minutes.
  • Stir in the shrimp and saute for 5 minutes. Transfer to a large bowl.
  • Place the cheese, pepper flakes and mayonnaise into a blender or food processor and blend until combined. Add to the bowl with the shrimp and fold to mix.
  • Scoop mixture into the bread. Close bread halves and wrap in foil.
  • Place bread onto a baking sheet and bake for 20 minutes.
  • Cut into 4 pieces and serve.

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