Cajun Shrimp Garlic Bread

• servings: 6 servings
• active time: 1 minute
• total time: 1 minute

Ingredients

1 large (about 1 pound) oval sourdough loaf

3 tablespoons (40 grams) unsalted butter, softened

5 garlic cloves, finely grated or minced

1 tablespoon garlic powder

1 1/2 teaspoons finely chopped fresh parsley, plus more for serving

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

9 ounces (250 grams) large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

1/2 teaspoon smoked or sweet paprika

1 1/2 teaspoons garlic powder

1/4 teaspoon freshly ground black pepper

Kosher salt, as needed

1 tablespoon neutral oil

1 tablespoon neutral oil

1/2 medium yellow onion, finely diced

1 to 2 tablespoons tomato paste

1 tablespoon Cajun seasoning, plus more to taste

1 1/2 teaspoons smoked or sweet paprika

½ to 1 teaspoon red pepper flakes, depending on your preferred heat level

1 1/4 cups (300 milliliters) heavy cream

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cups (8 ounces) shredded low-moisture mozzarella

Chopped fresh parsley, for serving

Red pepper flakes, for serving

Directions

Step 1

Heat the oven to 375°F. Line a large sheet pan with parchment paper.

Step 2

Slice the sourdough loaf in half horizontally and place both halves cut-side up on the prepared pan. If the loaf is especially thick, gently press down or remove a small amount of the interior to create a shallow well for the toppings.

Step 3

In a small bowl, combine the softened butter, garlic, garlic powder, parsley, kosher salt, and black pepper. Spread the garlic butter evenly over the cut sides of the bread.

Step 4

Bake the bread for 5 minutes, just until the butter has melted into the surface. Remove it from the oven and set aside. Leave the oven on.

Step 5

Pat the shrimp dry with paper towels. Toss them with the Cajun seasoning, paprika, garlic powder, black pepper, and oil. Taste the Cajun seasoning before adding any salt, as many blends are already well seasoned.

Step 6

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 minute per side, until they are lightly browned but not quite cooked through. Transfer them to a plate. They will finish cooking in the oven.

Step 7

Reduce the heat to medium and add 1 tablespoon oil to the same skillet. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.

Step 8

Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly and begins to coat the bottom of the skillet. Add the Cajun seasoning, paprika, and red pepper flakes; cook for 30 seconds.

Step 9

Slowly pour in the heavy cream, stirring to release any browned bits from the skillet. Simmer gently for 3 to 5 minutes, until the sauce thickly coats the back of a spoon. Taste and season with kosher salt, black pepper, or additional Cajun seasoning as needed.

Step 10

Spoon the Cajun cream sauce over the toasted bread, holding back a few spoonfuls for finishing if desired. Sprinkle with mozzarella and arrange the shrimp evenly over the top.

Step 11

Bake for 8 to 10 minutes, until the cheese has melted, the sauce is bubbling, and the shrimp are opaque and cooked through. For deeper browning, broil for 1 to 2 minutes, watching closely.

Step 12

Drizzle with the reserved sauce, if using, and finish with parsley and red pepper flakes. Cut into pieces and serve immediately.