Title: Tracy Byrd's Shrimp Bread
Categories: Appetizer
Yield: 6 Servings

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

From: Barbara Schmidt

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.