Cheesy Shrimp Bread

It's been way too long since I've written on this blog. Way too long. 

That's not to say that I haven't been cooking. I'm still doing most of the cooking at home. And the eating too.

And that's not to say that I haven't thought about my blog either. 

Believe me, this blog was ALL I could think of. 

I think about my blog when I wake up. When I drink my coffee. When I drive to work. Oh you know, stuff like... I wonder how my blog is doing. Could someone be reading one of my posts right now? Is Google going to suspend my blog for inactivity? 

Did my blog eat? Did it remember to take a bath? I have got to check that blog out! 

What's that darn blog's password again? Why in the world did I even bother putting up that blog, anyway? (Did I not think at all that I have 3 kids that needs to be showered and changed and fed???)

You know, the usual stuff bloggers think of when they think about their blog, really. Nothing new.

Here's how I make my cheesy shrimp bread. Actually, I wasn't planning to make any sort of cheesy bread shabang. I was just really craving for cronuts. 

And while I was buying cronuts at Brioche, I fell upon this lovely focaccia bread that they had. A little overpriced in my opinion, but it looked so good. I had to buy it. Needed to buy it. I couldn't leave without it.

So now inside my ref is one lovely and very expensive bread that I have absolutely no idea what to do with. I know I have to use it quick because the shelf life is only 2 days. Yep, 2 days. As in 48 hours. 

Focaccias are great for paninis but I just wasn't feeling like making a panini sandwich.

So I made this "cheesy shrimp bread" instead.

Ingredients:

3 tablespoons margarine or butter, at room temperature

1 cup shredded cheese

3/4 cup mayonnaise

3 tablespoons pimiento cheese

1/2 cup sliced green olives stuffed with pimientos

1/2 cup red bell pepper, diced

1 cup shrimp

Sliced spring onions

Focaccia bread

Take a mixing bowl and put in your margarine. Mine is herbed margarine. Make sure this is at room temperature otherwise you will have trouble blending it in with the other ingredients.

Throw in your shredded cheese. I used quick melt kind. You can be fancy and use Monterey Jack, Mild Cheddar, or Colby. Nothing too strong because you'll want to taste the shrimp too.

Then the mayonnaise.

Followed by the pimiento cheese. I used the one you can squeeze out of tetra packs.

Throw in your diced red bell pepper,

Followed by your sliced green olives stuffed with pimiento cheese.

Mix all these good stuff up slowly.

Meanwhile take your precious focaccia bread and cut in half so that you will have a top and bottom (like you're about to make a sandwich). Then cut each layer in to rectangular pieces (I had 4 slices each layer). Lay all the pieces on a 9 x 13 inch baking dish. 

P.S. I know I don't take good pictures.

Spoon some of your cheese mixture and spread on the bread. (The bread slices are suddenly missing some because I took a couple of slices to be frozen so that I can bake it at later date). 

P.S. This is a really bad picture.

Using a tong I take my peeled and deveined shrimp one by one and put it on my cheesy bread.

Then I sprinkle some sliced spring onion on top.

I put the whole thing inside my preheated oven at 150 degrees celsius. This will bake for 15 - 20 minutes.

This is how it looks when it's done. 

Don't forget to wipe off some of the melted cheese with your bread. Have a good dinner, y'all! :)