| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp; peeled and deveined |
| 1/2 | c | Chicken stock |
| 1 | White onions; chopped | |
| 1 | French bread loaf | |
| 1 | c | Cheddar cheese; shredded |
| Cajun seasoning; to taste | ||
| 1 | pn | Paprika |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM> Date: Thu, 18 Jul 1996 10:27:04 -0700 Recipe By: adapted for LF cooking Preheat oven to 350F. Cut shrimp into small 1/2 inch pieces. Saute onions in chicken stock over medium heat for about 5 minutes, stir-fry shrimp in briefly. Cut French bread loaf in half, lengthwise. Take the top half and scrape out the center, so it looks like a boat. Spread the crumbs on a cookie sheet. Toast these crumbs and the hollow loaf until browned. Combine crumbs with a pinch of cajun seasoning and paprika sauteed shrimp and onions; mix thoroughly. Stuff mixture into hollowed half of loaf and spread cheese over the top. Bake for 3-5 minutes or until chees is melted. Serves 6. Calories 371.4, fat 10.0 grams, 24.6% fat. EAT-L Digest 17 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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