| ||||
| 1 | | loaf | | sheepherders loaf or round sourdough |
| 1 | 5-ounce package | philadelphia cream cheese | ||
| 1 | bunch | green onions | ||
| 6 | cans | tiny shrimp, well rinsed | ||
| 1 | Tablespoon | rosemary | ||
| 1 | Tablespoon | marjoram | ||
| 1 | Tablespoon | thyme | ||
| 2 | Tablespoon | garlic powder | ||
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| Cut off top of bread; set aside. Cut out center of bread and save the pieces in an air tight bag for later serving. Mix the shrimp and cream cheese; add onions and spices. Add more spices as needed. Fill loaf and replace the top. Double wrap in aluminum foil and bake for 2 to 3 hours at 250 to 300 degree oven. Serve warm with bread pieces. When pieces are gone, pull off chunks from the loaf and enjoy!! |
