Garlic Shrimp Bread Recipes

Steps:

• Preheat oven to 350 degrees.
• With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
• Take the onions, celery, bell pepper and garlic and chop finely.
• Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
• Add garlic and cook for three minutes more.
• Lower heat and add basil, salt and pepper, shrimp and green onions.
• You are only heating the shrimp up so do not leave it on for long.
• Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
• Taste and adjust salt and pepper.
• (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
• Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
• Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
• This recipe can be used with a large loaf of bread or the smaller french bread loaves.

Steps:

• Preheat oven 350.
• Melt butter in large pan.
• Sautee garlic until soft.
• Remove from heat & add shrimp. mozzarella, parmesan & sour cream.
• Cut bread in half lenghth wise & scoop some of the bread out.
• Add some of the scooped bread to the mixture.(break it up).
• Stir well & fill loaf.
• Top with cheddar.
• Cover with foil & bake 25 minutes.
• Uncover & bake 5 more minutes until golden brown.

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.

Steps:

• Equipment:.
• Baking sheet.
• Large skillet.
• Preheat oven to broil. Hollow out the inside of the baguette using a serrated knife to cut a wedge out from the top, and scoop out some of the bread. Place baguette on a baking sheet.
• In a small saucepan, melt 4 tablespoons butter and 1 tablespoon chopped garlic over medium heat. Use a brush to coat the top and inside of the bread with the butter and garlic mixture. Sprinkle 3 tablespoons grated parmesan cheese over bread and broil until toasted, about 3-5 minutes. Set aside.
• In a large skillet, melt remaining 6 tablespoons butter over medium heat. Stir in remaining garlic and cook until fragrant, about 1-2 minutes. Add a pinch of chili flakes and white wine and bring to a boil. Stir in shrimp and cream cheese and cook until cream cheese is melted and shrimp is cooked through, about 2 minutes. Season to taste with salt and pepper and pour into the bread.
• Garnish with chopped parsley and a sprinkle of parmesan cheese.

Steps:

• 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
• 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
• 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
• 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.