Shrimp-Stuffed Bread

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.

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
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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.
Course Side or Main
Cuisine Creole
Keyword bread, shrimp
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 662kcal
Author Based on a recipe from Chile Pepper Magazine

Ingredients

  • 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 shrimp 26-30 count, shelled and cleaned
  • 6 ounces Habanero cheddar cheese cut into chunks
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup mayonnaise

Instructions

  • 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.

Nutrition

Calories: 662kcal | Carbohydrates: 61g | Protein: 36g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1579mg | Potassium: 339mg | Fiber: 4g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 49mg | Calcium: 221mg | Iron: 6mg

Nutritional values are approximate.

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