Shrimp Pistolettes

These are awesome! I had one at a Farmers' Market last weekend and I had to make it. This is a popular Louisiana treat..fried bread with a cheesy filling consisting of either crawfish or shrimp. Since I have a ton of fresh shrimp my inlaws got me from South Louisiana, that was the obvious choice. The tricky part is getting the bread just right. INGREDIENTS French rolls - about 12 1 lb of shrimp, peeled and deveined 1 8oz pkg of Mexican processed cheese (I used Velveeta) 1 cup of evaporated milk 1 onion, chopped 1/2 green bell pepper, chopped 1/2 cup celery, chopped 1/4 cup green onions, chopped 3 cloves of minced garlic 1 bottle of canola oil 3 TBL butter 2 TBL butter (for cooking shrimp) salt and pepper to taste garlic powder cayenne pepper cajun seasoning In a large saute pan, melt butter over medium heat. Add all veggies and saute for about 5 minutes. Add evaporated milk, bring to a boil. Reduce heat medium to low and stir in cubed cheese until melted. In a small skillet, melt butter over medium heat. Add shrimp and also add seasonings...adjust spice to any level you would like -(remember: a little cayenne goes a long way! Just do a little sprinkle and add more at the end) Cook shrimp in skillet for 3-5 minutes. Add shrimp to cheese mixture and cook another 5 minutes on medium heat. FRYING THE ROLLS heat oil to 350 degrees over medium heat. Place rolls in hot oil and cook until golden brown (about 1 minute each side). Remove, place on towels and let cool. Split the rolls open and spoon in about 1/4 cup of cheese mixture.