Arsenio’s Cajun Shrimp Alfredo Bread
Arsenio’s Cajun Shrimp Alfredo Bread
Ingredients
For the Roasted Garlic
- 1 garlic head
- 2 pinches salt
- as needed olive oil
For the Shrimp
- 9 jumbo shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- as needed avocado oil
For the Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed parsley, chopped
- as needed Parmesan cheese, grated
For the Garlic Butter
- 1/2 cup butter, softened
- 1 roasted garlic head
- 1/4 teaspoon pepper
- 2 tablespoons parsley, chopped
For Assembly
- 1 loaf bread, baguette-style, sliced lengthwise
- 100-150 grams mozzarella cheese, shredded
Instructions
- 1
Preheat the oven to 375°F (190°C). Prepare the garlic head by slicing off the top to expose the cloves. Place the garlic head on a piece of aluminum foil, sprinkle with 2 pinches of salt, and drizzle with olive oil. Wrap the garlic head tightly in the aluminum foil.
⏱️ 5 min•🌡️ 375
- 2
Roast the garlic in the preheated oven at 375°F (190°C) for 35 minutes.
⏱️ 35 min•🌡️ 375
- 3
While the garlic roasts, season the peeled and deveined jumbo shrimp with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of paprika.
⏱️ 5 min
- 4
Heat avocado oil in a pan over medium heat. Add the seasoned shrimp to the hot pan and cook halfway, then remove from the pan and set aside.
⏱️ 5 min
- 5
In a separate pan, melt 2 tablespoons of butter. Add 2 minced garlic cloves and sauté briefly until fragrant.
⏱️ 2 min
- 6
Pour in 1 cup of heavy cream. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then remove from heat. Stir in chopped parsley and grated Parmesan cheese until well combined.
⏱️ 5 min
- 7
Once the roasted garlic is done, let it cool slightly. Squeeze the roasted garlic cloves out of the head and into 1/2 cup of softened butter. Add 1/4 teaspoon of pepper and 2 tablespoons of chopped parsley. Mix all ingredients thoroughly until a uniform garlic butter is formed.
⏱️ 5 min
- 8
Slice the bread lengthwise, creating two halves. Spread the prepared garlic butter generously over the cut surface of both bread halves.
⏱️ 3 min
- 9
Evenly distribute the prepared Alfredo sauce over the garlic butter layer on both halves of the bread. Sprinkle 100-150 grams of shredded mozzarella cheese over the Alfredo sauce.
⏱️ 3 min
- 10
Arrange the partially cooked shrimp on top of the mozzarella cheese.
⏱️ 2 min
- 11
Place the assembled bread on a baking sheet. Bake at 375°F (190°C) for 10-12 minutes.
⏱️ 12 min•🌡️ 375
- 12
After baking, switch to the broiler setting and broil for 2 minutes until the cheese is golden and bubbly. Remove from oven and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arsenio’s Cajun Shrimp Alfredo Bread
For the Roasted Garlic
- 1 garlic head
- 2 pinches salt
- as needed olive oil
For the Shrimp
- 9 jumbo shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- as needed avocado oil
For the Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed parsley, chopped
- as needed Parmesan cheese, grated
For the Garlic Butter
- 1/2 cup butter, softened
- 1 roasted garlic head
- 1/4 teaspoon pepper
- 2 tablespoons parsley, chopped
For Assembly
- 1 loaf bread, baguette-style, sliced lengthwise
- 100-150 grams mozzarella cheese, shredded
Instructions
- 1
Preheat the oven to 375°F (190°C). Prepare the garlic head by slicing off the top to expose the cloves. Place the garlic head on a piece of aluminum foil, sprinkle with 2 pinches of salt, and drizzle with olive oil. Wrap the garlic head tightly in the aluminum foil.
⏱️ 5 min•🌡️ 375 - 2
Roast the garlic in the preheated oven at 375°F (190°C) for 35 minutes.
⏱️ 35 min•🌡️ 375 - 3
While the garlic roasts, season the peeled and deveined jumbo shrimp with 1 teaspoon of Cajun seasoning and 1/2 teaspoon of paprika.
⏱️ 5 min - 4
Heat avocado oil in a pan over medium heat. Add the seasoned shrimp to the hot pan and cook halfway, then remove from the pan and set aside.
⏱️ 5 min - 5
In a separate pan, melt 2 tablespoons of butter. Add 2 minced garlic cloves and sauté briefly until fragrant.
⏱️ 2 min - 6
Pour in 1 cup of heavy cream. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then remove from heat. Stir in chopped parsley and grated Parmesan cheese until well combined.
⏱️ 5 min - 7
Once the roasted garlic is done, let it cool slightly. Squeeze the roasted garlic cloves out of the head and into 1/2 cup of softened butter. Add 1/4 teaspoon of pepper and 2 tablespoons of chopped parsley. Mix all ingredients thoroughly until a uniform garlic butter is formed.
⏱️ 5 min - 8
Slice the bread lengthwise, creating two halves. Spread the prepared garlic butter generously over the cut surface of both bread halves.
⏱️ 3 min - 9
Evenly distribute the prepared Alfredo sauce over the garlic butter layer on both halves of the bread. Sprinkle 100-150 grams of shredded mozzarella cheese over the Alfredo sauce.
⏱️ 3 min - 10
Arrange the partially cooked shrimp on top of the mozzarella cheese.
⏱️ 2 min - 11
Place the assembled bread on a baking sheet. Bake at 375°F (190°C) for 10-12 minutes.
⏱️ 12 min•🌡️ 375 - 12
After baking, switch to the broiler setting and broil for 2 minutes until the cheese is golden and bubbly. Remove from oven and serve immediately.
⏱️ 2 min