Stuffed pistolette rolls, baked or deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce.
Baked Shrimp Stuffed Pistolettes
Lawdy mercy, are those good.
Remember those pistolette rolls that I made the other day? Well, I specifically set aside a couple of them so that I could make some stuffed pistolettes. And I gotta tell ya, those rolls are so darned good, it sure wasn't easy to keep any until I got around to these! When I make a batch of them they never last long. Thank goodness they are so easy to make!
Anyway, I had fully intended to do these stuffed pistolettes on Friday, but The Cajun and I were out and about running and we ended up making simple fish sandwiches that night instead, so I just got around to these today.
Stuffed pistolettes can enclose just about anything, but typically down here along the Coast it is seafood and most often, shrimp or crawfish. Both are equally delicious. By the way, this filling is also excellent over hot rice or pasta, which since I didn't have a dozen rolls left, I will be doing.
At fairs and festivals, stuffed pistolettes are most often deep fried ... what else! We are in the south after all, aren't we? Some fry the pistolette bread shell and then stuff it; others fry the whole thing after it is stuffed. Of course frying produces a very crispy crust, but I'm of the same mindset as I am with the Natchitoches Meat Pies, that those folks must have those great heavy duty professional fryers, so at home, I prefer to bake mine and believe me, they are excellent baked.
You can use store bought French rolls, or make your own pistolette rolls, and you can remove as little or as much of the inside of the bread as you like. The more you remove, the more filling you can stuff into one of course! Take care not to cut through or puncture the outside of the bread though, because if you do the filling will leak out and ruin the whole thing.
These make a great lunch item, snack item or paired with some veggies, are even great as a dinner entree. Perfect for Lent too! Here's how to make them.
First, peel, devein, rinse and drain a pound of fresh raw shrimp. Set aside.
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Serve hot! Now that's some good eatin'!
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