Shrimp Bread
Yield
6 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
peeled, deveined |
|
| ½ | cup |
chicken broth
|
|
| 1 | each |
white onion
chopped |
|
| 1 | loaf |
french bread
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | x |
cajun seasoning
to taste |
*
|
| 1 | pinch |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
peeled, deveined |
|
| 118 | ml |
chicken broth
|
|
| 1 | each |
white onion
chopped |
|
| 1 | loaf |
french bread
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1 | x |
cajun seasoning
to taste |
*
|
| 1 | pinch |
paprika
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Cut shrimp into small ½ inch pieces.
Sauté onions in chicken stock over medium heat for about 5 minutes, stir-fry shrimp in briefly.
Cut French bread loaf in half, lengthwise.
Take the top half and scrape out the center, so it looks like a boat.
Spread the crumbs on a cookie sheet.
Toast these crumbs and the hollow loaf until browned.
Combine crumbs with a pinch of cajun seasoning and paprika sautéed shrimp and onions; mix thoroughly.
Stuff mixture into hollowed half of loaf and spread cheese over the top.
Bake for 3 to 5 minutes or until cheese is melted.
