Shrimp Boat

Kitchen Tested
  • Yield 10 to 12 servings

Any leftover grilled meat or chicken works great in this simple sandwich.


1 -- (16-ounce) loaf French bread
3/4 pound grilled peeled shrimp
1/2 cup shreddd reduced-fat Monterey Jack cheese
1 large tomato, thinly sliced


  1. Preheat oven to 350F.  Slice a loaf of French bread in half lengthwise.  Scoop out one side.  Fill with shrimp and top with cheese.  Arrange tomato slices on top .  Top with other half of bread.  Wrap bread in foil and bake until well heated and cheese is melted about 15 to 20 minutes.

Note:  For a healthier version, use whole wheat or whole grain loaf bread.




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