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Shrimp Bread
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Submitted by:
Jimmy |
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This is a delicious appetizer to serve at tailgates and cookouts. The shrimp and mozzarella cheese make a nice texture and flavor. |
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INGREDIENTS:
- 1 large , Italian Bread Loaf Sliced in Half Lengthwise
- 2 tablespoon(s) , Olive Oil
- 2 tablespoon(s) , Butter
- 6 large , Garlic Cloves Minced
- 1 tablespoon(s) , Fresh Rosemary
- 1/2 teaspoon(s) , Chili Powder
- 1 pound(s) , Shrimp Peeled, Deveined and Butterflied
- 1/2 medium , Lemon Juice of
- 1/2 cup(s) , Roma Tomatoes Diced
- 1/2 cup(s) , Kalamata Olives Sliced
- 8 ounces , Buffalo Mozzarella Sliced
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| Instructions: |
Cut bread in half lengthwise.
In a large sauté pan over med-high heat, melt butter and olive oil.
Add the garlic and cook for 30 seconds. Add the rosemary and chili powder.
Add the shrimp and cook for 1 minute on each side.
Squeeze in the lemon juice and add the tomatoes and Greek olives. Cook for 1minute.
Preheat your grill to medium and grill the bread on the cut side only.
On the toasted side of the bread, divide the shrimp mixture between the 2 sides of bread. Top with the mozzarella cheese.
Place the shrimp bread on one side of the grill that is turned down to medium low. Turn the empty side of the grill to medium high. Remove shrimp bread when cheese starts to melt(about 15 minutes). Cut and serve as an Appetizer. |
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