I started to make this when Shaws Supermarket had the 71 count peeled and deveined shrimp on sale.

I love this size to make shrimp salad, soup or pasta.

I don’t have to waste time cutting them with a knife so I can eat more

1 pound peeled and deveined raw  71 count shrimp

1 egg

2 tablespoons chopped cilantro

4 tablespoons chopped parsley

2 big cloves chopped garlic

1 large minced shallot

3/4 cup Panko breadcrumbs

2 Tablespoons butter

3 slices diced American cheese

1/2 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

One tablespoon lemon juice

3 tablespoons diced fresh red pepper (optional)

1/2 diced and seeded jalapeño (optional) .Be careful because the heat from the peppers have been so hot it almost ruined the recipe.

Olive oil to drizzle on top

Sauté the shallots and garlic in the two tablespoons butter till soft

If adding the peppers add them now

Add the shrimp and cook till just pink

Season with the salt and peppers

Rough chop the shrimp

Beat the egg and put it into a mixing bowl

Add the shrimp, shallots, garlic, peppers, cheese, lemon juice, panko, diced cilantro and parsley

Mix well

Spread on half a garlic baguette

Drizzle with the olive oil

Bake 350 degrees till the bread is lightly toasted and the filling is hot and slightly brown

Makes about six .

Wrap in alumunium foil  tight to freeze.

If frozen the baking time is increased at least ten minutes more.

These freeze so well.

Do not put everything in the food processor or else all of it turns green. I did this so I know.You can tell from the picture.

Place on a cutting board and slice into one inch pieces.

Published by cmangoff

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