Shrimp & Artichoke French Bread

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 cup Artichoke hearts
  • 2 cups Blend chopped vegetables, Seasoned frozen
  • 1 tbsp Parsley, fresh

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 1/2 tsp Creole seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 French bread loaf

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Colby jack cheese
  • 1 cup Parmesan cheese
  • 1/2 cup Sour cream

Found on diaryofarecipecollector.com

Ingredients

• 4 tbsp butter
• 1 tbsp olive oil
• 2 cups Seasoned Blend chopped vegetables* (frozen)
• 1½ tsp creole seasoning, divided
• 1 lb. raw shrimp, peeled & deveined (70/90 ct)
• 1 cup quartered artichoke hearts (non-marinated), roughly chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1½ cups shredded Colby Jack cheese
• 1 french bread loaf
• 1 tbsp fresh chopped parsley (optional)
• *Sub 1 chopped onion, 1 small chopped bell pepper, and 2 stalks chopped celery for Seasoned Blend

Directions

• Melt butter and olive oil in a sauce pan over medium high heat.
• Add frozen onion/bell pepper/celery mix (I used Seasoned Blend). Season with ½ tsp creole seasoning. Saute for about 7 to 10 minutes or until onions are translucent.
• Add shrimp and season with 1 tsp creole seasoning. Stir and saute for about 5 minutes or until shrimp are pink. Add artichoke hearts while shrimp are cooking.
• Turn off heat. Add sour cream, mayo, and Parmesan cheese. Stir until well combined.
• Slice french bread in half length-wise. Spread shrimp mixture evenly onto both sides of bread. Top each with shredded Colby Jack cheese.
• Broil for about 5 to 6 minutes watching carefully to prevent them from burning.
• Remove from heat. Top with fresh parsley. Allow to cool slightly before slicing.