Beazell's Cook Book

Shrimp Fettuccine Bread by Michelle Alcina

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Shrimp Fettuccine Bread - Contributed by Michelle Alcina  




1 pound shrimp, peeled and deveined

1 large yellow onion , chopped fine

1 stalk celery, chopped fine

1 bell pepper, chopped

3 tablespoons garlic, chopped fine (I put all these in a blender to make smooth slurry)

2 sticks butter, melted

1 (16-ounce) package Velveeta cheese

Beazell's Cajun Seasoning, to taste

Shredded cheese, to cover

1 loaf fresh French bread, cut in half buttered and sprinkled with Beazell’s Cajun seasoning



Heat oven to 400 degrees, bake bread with butter and Beazell's Cajun Seasoning for 10 minutes to toast. Take out of oven and put to side. Melt butter in large pan with blended onion, celery, pepper, garlic, and Beazell's Cajun Seasoning. Sauté until really wilted, add peeled shrimp and Velveeta. Melt cheese and cook shrimp until done. Must stir constantly or will burn. When all ingredients are combined, pour over toasted bread loafs. Sprinkle shredded cheese over tops for another 10 mins until melted and gooey and you can't stand to NOT eat it!! YUMMO!!


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