| 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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