Cajun Shrimp Pistolettes
Servings: 12 pistolettes
Ready in: one hour
1 package CBC Pistolettes
1/2cup chopped onion
1/2 cup chopped green bell pepper
1/2cup coarsely chopped mushrooms
2 cloves garlic, minced
1/2 cup milk
1 (8-ounce) loaf processed cheese, cubed
1 jar (2 ounces) diced pimiento, drained
1/2 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1 pound peeled and deveined shrimp, cut into pieces
Louisiana hot sauce, to taste
Cut a slit in the side of each roll. With your fingers or a small fork remove some of the insides of the rolls. Set rolls aside and chop the breadcrumbs.
Sauté onion, bell pepper and mushrooms in 1 tablespoon oil in large skillet over medium heat 5 minutes, adding garlic after 4 minutes.
Add milk and cheese. Heat over low heat, stirring until cheese is melted. Add pimiento, mustard, celery salt and black pepper.
Stir in shrimp. Cook about 5 minutes or until shrimp turns pink. Season to taste with hot sauce. Stir in half the breadcrumbs, adding the remaining crumbs if mixture is still soupy. Cool 15 minutes.
Heat oil in deep fryer to 375°F. Fill pistolettes with shrimp mixture, wiping excess from outsides of rolls. Seal edges of slits by pressing together (cheese mixture will act as “glue”). Set aside.
Deep fry rolls in batches about 4 minutes or until rolls are brown. Drain on paper towels. Cool at least 10 minutes before serving.