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.
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.
- 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.