Sometimes you come across a dish that you know immediately is a “Must-Try”! For me, those kind of recipes are small plates that usually involve some type of gooey cheese and of course, can be paired with a crisp Chardonnay. Add in some freshly baked bread and seafood? Well, then you take it to a completely different level! That is exactly what food blogger, “Creole Contessa”, created with her Stuffed Shrimp Bread…
As you know, I am a part-time personal chef for a local family and when I mentioned this recipe to them, they wanted to try it, too! Since they don’t eat bell peppers, I did leave those out but next time if I make it just for me, I will make sure to put them back in. Actually, I will probably try jalapenos to add a little heat, YUM!
The other change I made was to use mini Ciabatta loaves. These are perfect little squares and I just thought they would look prettier on the plate (I was right but if you can’t find the mini ones, the whole loaf will do just fine!) Note: The pictures will reflect doubling the recipe since I was making it for two different families.
Stuffed Shrimp Bread
- 1 1/2 lbs large shrimp, peeled, deveined, diced into 1/2 inch chunks
- 1 loaf Ciabatta bread
- 2 tablespoons butter, unsalted
- 2 tablespoons extra virgin olive oil
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon creole seasoning (I ended up using 2 teaspoons)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 cup jack cheese, grated
- 3/4 cup sharp cheddar cheese, grated
- green onions to garnish
Preheat oven to 350 degrees.
Cut Ciabatta bread in half or slice of top of bread.
Scoop out less than half a inch out of bread and set aside.
Mix seasonings and set aside.
In a large skillet, melt butter olive oil and cook onions, celery, bell pepper, for 5 minutes add garlic, season with remaining spices cook 1 minute more. Note: Again, I didn’t include bell pepper but it would add a great flavor so I encourage you to do this if you aren’t surrounded by pepper haters…ha, ha!
Turn off heat.
Add dry mustard, sour cream and mayonnaise to shrimp mixture, mix well.
Add cheese and blend until melted.
Stuff Ciabatta with mixture.
Bake at 350°F oven for about 20-30 minutes until golden brown on top.
Garnish with green onions.
Cut into slices and serve.
Bottom Line: This recipe is delicious and can be tweaked to fit your tastes. For example, my husband loves creamy dishes so he thought it was perfect. I am not a huge cream fan, so I might reduce the sour cream and mayo for me and add in some hot sauce for some extra heat. I definitely think diced jalapenos would be a fantastic addition and you can easily switch this recipe up with crab as well (or lobster….oooohh)!
You will be a hit to family and friends if you make this easy dish that could be served in appetizer portions, brunch, or a satisfyingly, easy dinner! Please try this in your kitchen and let me know if you came up with your own tasty twist. I am Chef Frankie, always in the kitchen and always cooking with “love and wild abandon”!
For original recipe see: