Cajun Shrimp Mini Loaf Pizza

This post contains affiliate links.

I mentioned the other day about going a little crazy during the past year buying things. Not only did I buy items, but I also bought services. Later, I’ll tell you about all of the services I purchased, mainly upgrades to the house as well as a room addition, don’t get me started. Anyway, before I digress too much, when you have work done in your home dust gets everywhere, and you are forced to do something you don’t want to do and that is clean. Now I know some of you out there do you like to clean. My mother loved to clean. Let me tell you that apple fell far from that tree, and rolled into the next county. Cleaning is not my thing. My mother was known for her immaculate home. I am known for blowing on the furniture just before company’s about to arrive. 

Where am I going with this you ask? Well, I’ll tell you. In the process of cleaning (and tossing, mostly tossing) I decided to go through a stack of flyers and magazines that I had saved for reasons long forgotten. I came across a flyer from my local market (shout out to Schnuck’s Markets), the March/April 2020 issue in particular. It had a recipe for Cajun Shrimp Mini Loaf Pizza. Huzzah! I thought to myself, a new recipe to try, plus one that uses shrimp. If that isn’t a fateful win-win I don’t know what it is.

So I tried it, and boy is it good! Despite having purchased the mini French bread loaves, I ended up using a thick slice of rustic bread instead. I think I prefer that to using the French loaf because there is a greater topping-to-bread ratio. Because I had cooked the shrimp the day before, there was nothing to putting this together, and it was elegant, intensely flavorful, unique, and satisfying. I also cut back the ingredients so as to serve one. You could easily do the same to serve any number you like. This would work very well for a ladies luncheon, or a nice side with a salad for dinner. Wonderful! 

Cajun Shrimp Mini Loaf Pizza
From Schnuck’s Markets

1 T. olive oil
1 T. Cajun seasoning
1/2 lb. medium cooked shrimp, peeled and deveined
One mini loaf of French bread
1/2 c. spinach artichoke dip
1/2 c. shredded mozzarella cheese

Preheat oven to 400° F. Cover a baking sheet with parchment or foil.

In a medium bowl mix olive oil and Cajun seasoning. Add shrimp and toss to coat. Halve mini loaf lengthwise and place on a prepared baking sheet. Spread with spinach and artichoke dip and top with mozzarella cheese. Bake until cheese is melted and bread is toasted, 8 to 10 minutes. Top with prepared shrimp and bake to warm through, 1 to 2 minutes. Garnish with parsley and crushed red pepper.

The recipe claims this serves six. Funny!