Recipe Variation: This recipe may be prepared substituting the shrimp with an equal amount of chicken, crab, crawfish, lobster, scallops, canned tuna or canned salmon.
recipe by Lori Ross
1 loaf French bread
1/4 cup butter
1/2 cup diced onion
1/4 cup diced red bell pepper
1/2 cup diced celery
1 tbsp minced garlic
2 cups (70–90 count) shrimp, peeled (small frozen peel shrimp work well)
1/2 tsp. dry mustard
1/2 cup mayonnaise
1⁄3 cup shredded Cheddar cheese
1⁄3 cup shredded mozzarella cheese
Slice French bread in half lengthwise and scoop out the inside of the
loaf; set aside. In a large skillet, melt butter over medium-high heat.
Saute onion, bell pepper, celery and garlic for 10 minutes. Add shrimp
and continue to cook for an additional 5 minutes. Blend in dry mustard
and mayonnaise. Add cheeses and blend until melted. Spread shrimp
mixture inside the bread then put halves back together. Butter the top
of the loaf, wrap in foil and bake on a barbecue pit or in a 350F (175C)
oven for 20 to 30 minutes. Cut bread into slices and serve hot.
Makes 5 large or 8-10 small serving