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I’ve been a subscriber of Chile Pepper magazine (sadly, no longer publishing) 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.
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.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
- 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.
Nutritional values are approximate.