Shrimp Bread Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, 4 to 5 minutes. Remove the pan from the heat and stir in the shrimp, lemon zest and parsley; sprinkle with salt and pepper and set aside.
• Roll out the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, distribute the mozzarella over half of the dough, leaving a 1-inch border on the sides. Evenly distribute the shrimp and sauce over the cheese. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, and brush with the beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40 to 45 minutes. (The filling may leak out on the side.)
• Let the bread cool for at least 10 minutes. Transfer to a cutting board. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

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.

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.

Steps:

• Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Steps:

• In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
• Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
• Deep fry shrimp in batches until golden brown. Drain on paper towels.

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:

• Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
• Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

Steps:

• Heat the oven to 500.
• Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
• Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.

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.