Shrimp Cheese Bread Food

SHRIMP SCAMPI UPSIDE-DOWN GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the garlic cloves to a food processor and pulse to finely chop. Add the parsley and pulse a few times to coarsely chop. Add the butter, Parmesan, lemon zest, red pepper flakes, if using, and 1 1/2 teaspoons salt to the food processor and pulse to completely combine all ingredients, scraping down the sides of the bowl halfway through, about 1 minute. Sprinkle the shrimp on both sides with salt and pepper.
• Spread about half of the butter mixture in an even layer on the bottom of a 9-by-13-inch rimmed quarter baking sheet using an offset spatula or spoon. Arrange the shrimp on top in a single layer and top with the remaining butter.
• Unroll the pizza dough from the can and flatten into an even layer. Sprinkle the exposed side of the dough all over with 3 tablespoons sesame seeds, making sure to get the edges. Press gently to adhere the seeds to the dough. Flip the dough over so the sesame seeds are facing down, and sprinkle the top with the remaining 3 tablespoons sesame seeds; press to adhere.
• Top the shrimp with the dough and gently stretch it so it hangs over the sides by about 1/2 inch. Gently tuck the sides into the pan to completely encase the shrimp.
• Bake the shrimp until golden brown and the butter is bubbling around the sides, about 18 minutes. Let sit for 5 minutes. Invert onto a square platter or cutting board, then drizzle with the lemon juice and top with more Parmesan before serving.

GARLIC-PARMESAN SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
• Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
• Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
• Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.

SPEEDY SHRIMP FLATBREADS

Steps:

• Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, serve with lemon wedges.

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 & 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.

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.