Stuffed French Bread
Serves 4 to 6. Recipe is by Joy Boudreaux.
1 lb. small shrimp, 150 to 250 count, peeled and uncooked
1/2 cup fresh mushroom stems and pieces
2 tbls. finely chopped onions
1/2 cup sliced black olives
Pinch of oregano
Season to taste with salt, pepper, Slap Your Momma or Tony Chachere’s Original Creole Seasoning
1/4 to 1/2 stick margarine or butter
2 tbls. mayonnaise
1 cup finely shredded mozzarella cheese, divided
1 pkg. Pepperidge Farm Twin French bread
1. Sauté shrimp, mushrooms, onions, black olives and seasonings in margarine or butter until seafood is cooked and onions are wilted, 5 to 10 minutes.
2. Remove from heat. Cool slightly and mix in mayonnaise and 1/2 cup cheese.
3. Hollow out bread and place mixture in cavity. Sprinkle with remaining cheese. Bake at 350 degrees for 5 minutes.
Note: A 24-count package of minicroissants may be used in place of French bread for an appetizer.
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