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 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 662kcal
Author Based on a recipe from Chile Pepper Magazine
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.