Posted at http://mynew30.blogspot.com
1 pound of shrimp, peeled & deveined (can use crawfish also)
3 tablespoons of Land O'Lakes unsalted butter, divided
1/2 of a medium onion, finely chopped
1 stalk of celery, finely chopped
1/2 of a bell pepper, finely chopped
1/4 cup green onions, chopped
1 large clover of garlic, minced
1/4 cup fresh parsley, chopped
1 can of Campbell's cream of mushroom soup
4 ounces of Velvetta Mexican style cheese
1/4 of a small jar of pimentos, optional
10 turns of the pepper grinder
1 teaspoon of Slap Ya Mama Cajun seasoning
Couple dashes of hot sauce
12 store bought or homemade pistolette rolls
1 tablespoon of flour
3 tablespoons of water
Peel and devein the shrimp. Rinse and drain; set aside.
Saute the onion, celery and bell pepper in two tablespoons of butter until softened. Add the green onion, garlic, and parsley and saute a few minutes more to soften. Add the cream of mushroom soup, Velvetta, pimentos, pepper, Cajun seasoning and hot sauce and stir together until well incorporated and cheese has melted.
Rough chop the shrimp and add to the mixture. Stir to mix in and low simmer, stirring occasionally, for about 10 to 15 minutes or until shrimp turns pink. Remove from the heat and set aside to cool slightly.
Preheat oven to 375 degrees.
Prepare the rolls by slicing off one tip and cutting into the roll, removing the insides of the bread. Save and freeze the excess bread for use later as croutons, bread crumbs or other dishes. Be sure to keep the tip of the bread together with the roll as your remove the end pieces so that you will be able to easily match them back up after you have stuffed the rolls. Mix up the slurry of flour and water; set aside.
Spoon the shrimp mixture into the roll, brushing the edges of the roll with the flour mixture. Brush the flour mixture on the tip of the roll also, and press them together to form the whole roll. Place on a baking sheet or freeze for later.
Melt the remaining tablespoon of butter and brush over the rolls. Bake at 375 degrees for 20 minutes. Serve hot.
Makes 1 dozen.
