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.
- 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
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.
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