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Shrimp Pistolets

by Kim Gaspard and Katie Cruse

1 box cut broccoli
32oz block cheese
3 stalks of celery
1 cup celery
1 cup onions
1 cup bell pepper
2 table spoons liquid crab & shrimp boil
1 package of pistolet rolls

Boil shrimp with liquid crab boil. Boil until shrimp are tender. Drain shrimp. On low, simmer shrimp and seasoning in skillet. After seasonings are tender, add broccoli and cheese. Cut into squares. Cook down. Cut small top portion of pistolet roll and gently scoop out bread center. Stuff rolls with mixture. Bake at 350 degrees for 30 minutes or until golden brown.

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