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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I tried to recreate the Crawfish Bread from Copeland's restaurant in Alexandria, LA. Since crawfish is out of season, I used shrimp. I love the way it turned out. Ingredients:
1 box of frozen chopped spinach |
3-4 artichoke hearts, chopped |
1 cup of shredded mozzarella |
shredded parmesan |
1 lb cooked shrimp, peeled, deveined |
salt, pepper and garlic powder to taste |
loaf of french bread, split, buttered and seasoned with garlic (sometimes you can find this prepared in the bakery/deli at the grocery store) |
Directions:
1. Preheat oven to about 400 degrees. This could vary, if using prepared garlic bread then you may want to follow the directions on the bag. No need to over think this, it's basically toast!
2. Thaw frozen spinach by running cold water over in in a colander. Break it up with your hands while it thaws. Squeeze the water out of the spinach and put in a large mixing bowl. Add artichoke, half of each of the cheeses, shrimp and seasonings. Stir ingredients together.
3. Open up the bread onto a cookie sheet or heavy foil. Top with spinach mixture. Top with the remaining cheeses. Bake till the cheese starts to get toasty around the edges.
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