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.
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.