Melt the butter a heavy 12-inch skillet over medium heat until it foams.
Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms
and cook them for about 12 to 15 minutes until they soften completely. Be careful
not to let the butter burn!
When the vegetables are ready, pour in the evaporated milk and the poaching
stock, mix them together thoroughly, and bring the mixture to a slow boil. Then
drop in all the Velveeta chunks and, with the heat still set at medium, stir
until the cheese melts and the sauce turns smooth and silky.
While the sauce is simmering, heat the vegetable oil to 325 degrees F in
a high-sided fry pan.
Fold the ground shrimp into the hot sauce in the skillet. Stir everything
together thoroughly, and cook the mixture for 3 minutes. When the stuffing is
uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and
cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.
If you want to develop the maximum flavor in the seafood mix, make the stuffing
one day, cover it and place it in the refrigerator overnight, and reheat it
and stuff the pistolettes the next day.
Drop the pistolettes into the hot vegetable oil and fry them for about a
minute or two on both sides until they turn a golden, crunchy brown. Then, while
they're still hot, hold them with a towel, make a slit in one end with a
paring knife (big enough to insert a teaspoon), push down some of the bread
with the knife on the inside of the pistolette to make a pocket, and fill the
pocket with the stuffing.
Serve them as you make them.
To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice
only until they turn pink. Do not overcook them.
If you want to make the stuffing spicy, instead of using regular Velveeta cheese
you can substitute the Mexican-style jalapeno Velveeta.