It’s that time of year again and I am in the mood to cook all my favorite comfort foods!
My Stuffed Shrimp Bread is comfort food at its best.
I love stuffed shrimp and I love bread so I figured why not combine the two and turn them into one delicious dish?
And this is how Stuffed Shrimp Bread goodness was created.
It’s important that during the Holiday season I create food that makes you feel all warm and fuzzy while eating.
And one can’t have warm and fuzzy eating food without the addition of lots of cheese!
BTW, did I mention I was sneaking to make this dish while my seafood allergy having 15 year old is at school?
Yep, you know I have a side eye giving teenager who frowns upon seafood being cooked in this house.
I have to make sure I sanitize everything and leave no food evidence anywhere.
She has “seafood radar” she can smell it from a mile away, lol!
Back to cooking!
I took jumbo shrimp and I diced them into chunks and sauteed them in butter and olive oil with veggies and spices.
I also used roasted garlic but fresh garlic would work just fine.
Next, add mayo and sour cream to the mixture and fold in lots of cheese.
Stuff the mixture into your fresh Ciabatta loaf and bake until this baby starts to bubble, about 20 minutes.
You could also finish the bread with a few minutes under the broiler.
Garnish with green onions and serve.
Enjoy!
PrintStuffed Shrimp Bread
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
- 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
- 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
Instructions
- 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.
- Season shrimp with half of 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.
- Add shrimp cook for 5 minutes.
- 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.
Nutrition
- Serving Size: 4
Unbelievably alluring——I am sorry about your teenager. I am so glad I am not allergic.
Wonderful combo of ingredients and it looks good too.
Thank you Carol!
Omg! Thank you for this recipe, I will be trying this soon…
You’re welcome Dena, enjoy!
Your recipes are WONDERFUL – and this is no exception. It is absolutely delicious – we devoured it in a matter of minutes. Confession: I did use additional Creole seasoning.
I am glad you enjoyed it Becky! You can also replace the shrimp with roasted diced chicken or crab and it’s so good!
Found your site on Pintrest, love this shrimp bread. Made it Christmas Eve everyone loved it.. Making it again for my Brothers Birthday…thanks so much! Oh and I am from Louisiana, we know good food!
I am so glad you enjoyed it Marilou!
Looks great. I have to try it.
Thank you Serena!
I made this last night and it was DIVINE!!! My family loved it. Thank you so much for sharing with us.
I am glad you enjoyed it Renee!
I love this recipe but I am not a huge fan of mayonnaise or sour cream , any suggestions for an ingredient that I can use as a replacement?
Hi Jaz, Greek yogurt and cream cheese.
I’m going to try this real soon! Is there another type of bread that I can used that’s suitable for this recipe ?
You can use any thick bread, like Italian, French, Ciabatta.
Sounds delicious. Do I only use one side of the bread for stuffing? What do you do with the other half?
Hello Nancy, the bread is cut in half and both sides are used. Enjoy
You make me laugh! I only use my slow cooker to keep soup warm when I have guests over. I’m glad I’m not the only one who is not a fan of them. I always say using a slow cooker is like fake cooking. I know, its stupid, but it is indeed what I think!
Do you add scooped out bread to mix?
Yes I do sometimes Gabe. It’s really up to you, but I like the texture it gives the bread.
For the first time, I will be preparing your recipe for Ash Wednesday and throughout the Lent Season. Please advise if the mixture can be made in advance and served at a later time, perhaps 24 hours later.
Thank you.
Yes but don’t top the bread with the mixture until you’re ready to bake it.
Thank you.
Hello, I’m a little puzzled. When you say add “creole seasoning”, does that mean a creole seasoning such as Tony Chachere Creole Seasoning, or Creole Seasoning the Spice, or a combination of various herbs. Please define Creole Seasoning.
Thanks much.
Creole seasoning is a spice blend such as Tony’s or Emerils. You can also substitute with Cajun seasoning.
Great, thanks much.
This was EVERYTHING!!!!! Yummers!!!! Sooooo gooood!!!!
I’m not a fan of green peppers. Would substituting a finely minced jalapeño work with the Cajun/creole flavors?
Hello Bambi, you can omit the peppers or use Jalapeno.
Hello Hansongirls5,
Yes I always love to mix my peppers in my potato salad, I love colors so I use a variety. You could just use green if you prefer. I love Hellmanns/Best Food, the flavor is just unbeatable and in potato salad that makes all the difference. Thank you for stopping by.
Lisa