Shrimp Cheese Bread Recipes

GOLDEN SHRIMP BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SHRIMP & CHEESE BREAD

Steps:

• Melt butter in skillet and add green onions, shrimp (or crawfish) and seasonings; cook until shrimp are just done (8-10 minutes).
• Slice 1/3 of the top off the bread and dig out insides of bottom, leaving a 1/2" shell.
• Sprinkle half the cheese in the shell, pour the shrimp mixture over the cheese, and top with remaining cheese.
• Replace top of bread on the loaf.
• Wrap loaf in aluminum foil and bake at 350 degrees for 20 minutes.
• Allow loaf to cool a bit before slicing; serve warm.

EASY BAKED SHRIMP TOAST

Steps:

• Preheat oven to 400F.
• Chop shrimps or process in a food chopper into small pieces. Don't process into a paste. Mix shrimp with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper.
• Slice ciabatta or baguette in half horizontally, or cut baguette into thin slices. Each slice/half should not be thicker than 1 inch.
• Spread the shrimp mixture on the cut side of the bread. Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.
• Remove bread from the oven. Sprinkle fresh basil and serve immediately.

BAKED SHRIMP WITH BREAD CRUMB AND PARMESAN TOPPING

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F.
• Butter a shallow 2 1/2-quart baking dish.
• Place shrimp in an even layer in the dish.
• Combine the butter, bread crumbs, cheese, salt, lemon juice, and sherry.
• Sprinkle crumb mixture evenly over shrimps.
• Bake in the preheated oven for 20 to 25 minutes, or until shrimps are cooked.
• Increase the oven setting to broil and broil the shrimp for a minute or two, or just long enough to brown the topping.
• Serve and enjoy!

GRILLED SHRIMP AND GREEK BREAD CHEESE

Steps:

• Preheat a grill or grill pan to medium-high. Lay 8 wooden skewers in a baking dish and cover with cold water; soak for 15 minutes (you can skip this step if using metal skewers). Thread 4 shrimp onto two skewers for each serving. Season the shrimp with the dried oregano and some salt and pepper and drizzle with 1 tablespoon of vegetable oil. Grill the shrimp, turning occasionally, until pink in color and cooked through, about 5 minutes total.
• While the shrimp are on the grill, in a medium bowl toss together the tomatoes, cucumbers, olives, olive oil, juice of half the lemon, and some salt and pepper. Let the salad marinate for 5 minutes. Cut the remaining lemon half into wedges
• Once the shrimp come off the grill, brush both sides of the bread cheese slices with the remaining vegetable oil and grill just until softened, about 20 seconds per side.
• Serve the bread cheese while still warm with the vegetable salad, grilled shrimp, wedges of lemon, and a few drizzles of extra-virgin olive oil.

SHRIMP CREAM CHEESE SPREAD

Steps:

• In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy. Mix in the shrimp and green onions. Form into a mound on a medium serving platter. Cover and chill in the refrigerator 1 hour, or until firm. Top with cocktail sauce before serving.

SHRIMP BREAD

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.