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Shrimp Pistolettes Recipe

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This recipe for Shrimp Pistolettes, by , is from The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Myrick

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. peeled shrimp
2 T. butter
1/4 cup heavy cream
1/2 cup of bell peppers diced
1/2 cup of onions diced
1/2 cup of green onions sliced
10 oz. of velveta cheese
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. salt
1/4 tsp. cayenne pepper
2 bags of pistolletes (french rolls)

Directions:
Directions:
Melt butter in pan and add vegetables and cook until soft. Add shrimp and cook until pink. Add heavy cream and heat and then work in velveta cheese until melted. Add spices and stir well. Cut a small piece off the end of each pistollete and remove 1/2 the amount of bread from the inside. Stuff shrimp and sauce in rolls and brush with butter and sprinkle a small amount of garlic salt of rolls. Bake at 350 degrees for 15 minutes or until they begin to brown.

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is an appetizer that diana and I have served that I came up with after we were married. I have used the sauce for shrimp and crabmetat poboys, crawifhs pistolletes and evern sausauge and haburger pistollets where they are subsituted for the shrimp.

 

 

 

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