Stuffed French Bread

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.