Recipe: Yummy Swedish shrimp on garlic bread

Swedish shrimp on garlic bread. This cheesy shrimp garlic bread from will take your garlic bread to the next level. Spread shrimp mixture onto bread and top with remaining mozzarella and Parmesan. The greatest grilled cheese modification in the history of the internet.

Swedish shrimp on garlic bread If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. You'll wonder why these two classics didn't come together sooner: It's a perfect mash-up of crusty, garlicky and mildly cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi. You can cook Swedish shrimp on garlic bread using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Swedish shrimp on garlic bread

  1. It’s of of frozen shrimp drain well.
  2. It’s of of frech cream used good brand.
  3. Prepare of of mayonnaise.
  4. You need of spoon of pepper.
  5. It’s of of chopped tomatoe.
  6. It’s of of chopped onion.
  7. You need of of chopped dills.
  8. You need of spoon of garlic powder.

Two of our favorite things: garlic on bread and shrimp on pasta. We're combining those here, coating the shrimp with cheese and garlic and frying them to perfection. These golden garlic crustaceans top a pasta with cream, wine, and spinach. This meal has so much going for it, you'll be running through.

Swedish shrimp on garlic bread step by step

  1. Drain shrimp and set aside.
  2. In mixing bowl add french cream and mayonnaise then mix together.
  3. Add chopped tomatoes, chopped onion and follow with chopped dills and stir in the ingredients.
  4. Add pepper and garlic powder add shrimp and stir till everything combined.
  5. Refrigerate 3​hours before severd on garlic bread.

This quick and easy Garlic Lime Shrimp recipe has great flavor for minimal effort. Season with salt and pepper, to taste. Serve the shrimp on its own or over hot cooked rice. It will always be a stalwart standby mountained on top of linguine, but I like this more elegant, updated version. Grill some thick country bread drizzled with olive oil until it's charred (use an oven if you don't have a grill), and rub the hot bread with garlic.

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