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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!


You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Enjoy!

4 comments

Old School Cheesy Tuna Buns

Old School Tuna Buns

Comforting, cheesy and delicious.

Old School Cheesy Tuna Buns
Makes about 1 dozen
Print Friendly Recipe

Ingredients:
  • Hamburger buns
  • 4 hard boiled eggs, chopped
  • 3 cans tuna, drained
  • 12 oz Velveeta cheese, cut into small chunks
  • 2 Tbsp. diced onion
  • 2 Tbsp. diced red peppers (or even pimento, chopped)
  • Big spoonful of relish (optional, we don't put it in)
  • Miracle whip, add enough to have a good consistency
Directions:
  1. Preheat oven to 400-f degrees. Combine all ingredients except the buns. Line the bottom of a baking sheet with foil. Lay down bottoms of buns on top of the baking sheet lined with foil. Add filling to each bun, topping with the other part of your hamburger pun. Cover with foil tightly. (Buns will get too crunchy w/o foil). Bake for 20 minutes.
Recipe by my mom.
Labels:

Comments

  1. Queen BMarch 26, 2008 at 10:13 PM

    Melted Velveeta gets me every time.

    ReplyDelete
  2. RhiannonMarch 26, 2008 at 11:19 PM

    I CRAVE stuff like this sometimes. Cheers to you for keeping it alive :)!

    ReplyDelete
  3. BCMarch 27, 2008 at 7:58 AM

    Oh one of my all time favorites!!!!

    ReplyDelete
  4. AnonymousMarch 10, 2010 at 11:35 AM

    Priceless quote from Gilmore Girls. Well done.

    ReplyDelete
  5. LizNoVeggieGirlMarch 10, 2010 at 11:49 AM

    Missed you! Love the new blog.

    ReplyDelete
  6. Lisa Anne Kelley PeterJune 12, 2013 at 5:09 PM

    I put blackberry jam in mine

    ReplyDelete

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