Description
This Stuffed Seafood Bread Bowl recipe combines succulent shrimp, crab, and scallops in a creamy, cheesy sauce served inside a crispy sourdough or Italian bread bowl. It’s a comforting and elegant dish perfect for a hearty appetizer or main course, featuring a rich blend of seafood, Parmesan cheese, and spices baked to perfection.
Ingredients
Scale
Bread Bowls
- 4 small round bread loaves (sourdough or Italian)
Seafood Filling
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat
- 1/2 cup cooked scallops, chopped
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed bread bowls.
- Prepare Bread Bowls: Cut off the tops of each bread loaf and carefully scoop out the centers, leaving a thick shell to hold the filling. Keep the tops for later.
- Sauté Aromatics: In a skillet over medium heat, melt the butter and sauté the finely chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Make Roux: Stir in the flour to combine with the butter and aromatics, cooking for 1-2 minutes to form a roux which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, cooking until the mixture thickens and coats the back of a spoon, around 5 minutes.
- Combine Seafood and Seasoning: Add grated Parmesan cheese, chopped shrimp, crab meat, chopped scallops, paprika, and cayenne pepper if using. Season with salt and pepper, then heat the mixture for another 2-3 minutes until warm and well combined.
- Fill Bread Bowls: Spoon the seafood mixture generously into each hollowed-out bread bowl. Replace the bread tops to cover.
- Bake: Place the stuffed bread bowls on a baking sheet and bake in the preheated oven for 10-12 minutes until the bread is warm and has a slightly crisp texture.
- Garnish and Serve: Remove from oven, sprinkle fresh chopped parsley on top, and serve immediately while warm and creamy.
Notes
- You can substitute the seafood with any preferred shellfish or add other types like lobster or clams.
- If you prefer a spicier sauce, increase the cayenne pepper to taste.
- Use gluten-free flour and bread to make this recipe gluten-free if needed.
- Ensure the bread shells are thick enough to hold the filling without collapsing.
- For a lighter version, substitute heavy cream with half-and-half or use milk only.
