Appetizer:  Garlic Shrimp Bread

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Dian Norman-McCracken


This wonderful bread can be cut up into smaller (2") pieces and served as an appetizer or cut into larger pieces and served with soup or a salad for a great light supper.

Here in the Northwest, we are fortunate to have fresh Oregon Shrimpmeat (120 count). This is the type of shrimp I use in this recipe.

My family adores this bread. I guarantee you won't be able to stop eating at one slice! ENJOY!


★★★★★ 1 vote

4-6 healthy servings
30 Min
15 Min


  • one large
    baguette french bread
  • 8-12 clove
    garlic - minced
  • 8 oz
    butter - softened
  • 3 oz
    good quality roquefort or gorgonzola cheese, crumbled
  • 4 Tbsp
    chives or green onions - minced
  • 1/2 - 1 lb
    small (100-120 ct.) shrimp (see note))
  • 1/2-1 c
    pecorino romano or asiago cheese - grated
  • ·
    paprika, sweet mild to sprinkle over top

How to Make Appetizer: GARLIC SHRIMP BREAD


  1. Preheat oven to 375 degrees.
  2. Line cookie sheet with foil and coat with cooking spray.
  3. Cut baguette in half, lengthwise. Cut halves into 2" slices - cutting almost all the way through but not completely.
  4. Place cut baguette halves on cookie sheet.
  5. In mixing bowl, combine butter with garlic, blue cheese, and chives.
  6. Gently fold in small, cooked shrimp.
  7. Spread mixture over top of baguette.
  8. Generously sprinkle grated romano or asiago cheese on top and dust lightly with paprika.
  9. Bake until top of bread is bubbly and brown (about 10-15 minutes). Take out of oven, let cool slightly. Cut bread pieces all the way through and serve.

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