Shrimp Bread

This shrimp bread is pure Louisiana party food. A French bread loaf gets halved, hollowed out into a boat, and the scooped-out crumbs get toasted until golden. Those crunchy crumbs then get mixed with Cajun-seasoned sauteed shrimp and onions, stuffed back into the shell, topped with cheddar, and baked until the cheese melts into a bubbly blanket.

Sauteing the onions in chicken stock instead of butter or oil keeps things lighter while building flavor. The shrimp goes in briefly at the end so it stays tender and doesn’t overcook. Cut the shrimp into small pieces before cooking so they mix evenly with the bread crumbs.

Toasting the hollowed loaf alongside the crumbs gives the shell a firm, crunchy structure that holds up under the stuffing without getting soggy.

Pro Tips

• Cut the shrimp into uniform ½-inch pieces so every bite of the stuffing has shrimp in it.
• Don’t over-toast the bread crumbs. Golden brown is the target. Burnt crumbs taste bitter and ruin the filling.
• Go easy on the Cajun seasoning if it contains salt. Between the chicken stock, cheese, and the seasoning blend, things can get salty fast.
• Slice into thick crosswise portions for serving. Each slice gives you bread, stuffing, and melted cheese in one piece.

Variations

• Crawfish bread: Swap the shrimp for crawfish tails for a more traditional New Orleans version.
• Pepper Jack version: Use pepper Jack cheese instead of cheddar for built-in spicy heat under the melted top.