Shrimp Stuffed Cheesy Bread
Ditch the garlic bread and make this Shrimp Stuffed Cheesy Bread instead! It’s full of flavor, oozing with cheesy, and has the perfect crunch. If you like seafood, you will go head over heels for this not so average appetizer that’ll be on repeat!
This post is sponsored by Challenge Butter but all thoughts are my own. Thank you for supporting brands that make Moribyan’s kitchen possible.
The Shrimp Filling
The first step to this recipe is making the shrimp filling! It has an insane amount of flavor that can literally just be eaten on its own. You’ll need large raw shrimp that has been peeled, deveined, and tail off. Chop each shrimp into 3 to 4 smaller pieces and transfer to a bowl. Now for the marinade, here are the ingredients:
- olive oil
- black pepper
- chili powder
- dried basil
- red pepper flakes
- onion powder
Mix all together well to evenly marinade the shrimp. Now it’s time to take it to the stove!
Over medium-low heat, add a drizzle of olive oil and add tomato paste and garlic. Cook down the tomato paste and saute for a few minutes until it deepens in color. This step helps to caramelize the tomato paste so it’s not as acidic.
Then add the marinaded shrimp to the pan and mix together. Cook for 7 to 8 minutes over medium heat until the shrimp is fully cooked and has a nice sear to it. Once done, take off the heat and add fresh parsley that’s finely chopped and mix in.
Assembly and Baking
Now that the shrimp filling is done, it’s time to assemble which is the funnest part for me! The best kind of bread to use for this recipe is a very large loaf of French Bread that is super fluffy and soft.
Slice the French Bread loaf in half long ways so you now have two pieces. Lay them flat on a baking sheet lined with parchment paper. I only used one half for this recipe because I wanted it to be loaded with shrimp. You can use both but it won’t have as much shrimp. If you want both to be loaded with shrimp, double the recipe.
For the most important ingredient, we’re going to be using Challenge Butter Snack Spread Lawry’s Seasoned Salt! This is what really takes this recipe from amazing to out of this world. It’s packed with so much flavor minus all the effort. I already love to use Lawry’s Seasoned Salt in my seafood marinades so the fact that the butter is flavored with the spice is insane. It pairs so well with the shrimp so I knew I needed to use it to make this stuffed French bread. The freshness of the seafood compliments the rich creaminess of the butter so well!
Just spread a thick layer of the Challenge Butter Snack Spread on the bread and add the shrimp on top. Cover it with shredded mozzarella on top and also some grated parmesan.
Pop in the oven on broil and toast for a few minutes just until the top is golden and toasted to crispy perfection. Keep a close eye on it because it can burn easily.
Once out of the oven, finish off with more parmesan and chopped parsley. Then chop into smaller pieces to enjoy!
Craving More Seafood? Try These Recipes Out!
- Shrimp Egg Rolls
- Volcano Shrimp
- Marry Me Salmon
- Chipotle Shrimp Rice Bowls
- Joe & the Juice Tuna Sandwich
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Ditch the garlic bread and make this Shrimp Stuffed Cheesy Bread instead! It's full of flavor, oozing with cheesy, and has the perfect crunch. If you like seafood, you will go head over heels for this not so average appetizer that'll be on repeat!
- 1 pound large shrimp, deveined and tail off, chopped into small pieces
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 tablespoon garlic, finely minced
- 1 tablespoon parsley, finely chopped
- 1 French Bread loaf
- Challenge Butter Snack Spread Lawry's Seasoned Salt
- 1 to 2 cups mozzarella, shredded
- 1/4 cup parmesan, grated
- To a bowl, add the shrimp, olive oil, paprika, salt, black pepper, onion powder, red pepper flakes, dried basil, and oregano. Mix together to marinade evenly.
- In a saucepan, add a drizzle of olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes.
- Add the shrimp to the pan and cook for 6 to 8 minutes until the shrimp is fully cooked through and seared.
- Take off the heat and add the parsley. Mix one last time.
- Preheat the oven to broil.
- Cut the loaf in half across so you have two open-faced halves. Use only one half if you want it loaded with shrimp. Place on a baking tray lined with parchment paper.
- Spread Challenge Butter Snack Spread Lawry's Seasoned Salt across the French bread generously.
- Add the shrimp filling on top of the butter and then cover with shredded mozzarella and parmesan.
- Transfer to the oven and broil for a few minutes, about 3 to 6 minutes. Watch very closely as it can quickly burn under broil very fast.
- Once the top turns golden brown and the cheese is bubbly, take it out of the oven.
- Slice across into individual pieces and serve warm!