Description
A rich and creamy stuffed seafood bread bowl featuring succulent shrimp, fresh crab meat, and tender sea scallops combined in a luscious cheese sauce and baked in a crusty artisan bread bowl. Perfect as a comforting appetizer or a satisfying main dish served with toasted bread pieces for dipping.
Ingredients
Scale
Seafood and Bread Bowl
- 1 large crusty bread bowl (sourdough or artisan round)
- ½ pound large shrimp, peeled and deveined
- ½ cup fresh crab meat, picked over for shells
- ½ cup sea scallops, side muscle removed
Sauce and Toppings
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup heavy cream
- 2 ounces cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the Bread Bowl: Preheat your oven to 375°F. Cut the top off the bread bowl and carefully hollow out the center, leaving about ¾-inch thick walls. Save the hollowed-out bread pieces for dipping. Place the hollowed bread bowl in the oven and toast it for 8-10 minutes until lightly golden and crisp, which will help keep it firm to hold the creamy filling.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the minced garlic and finely chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned, creating the flavorful base for the seafood sauce.
- Cook Seafood: Add the peeled and deveined shrimp along with the sea scallops to the skillet. Cook for 2-3 minutes until the shrimp turn pink and the scallops become just opaque, indicating they are perfectly cooked. Gently fold in the fresh crab meat and heat through for another minute to combine flavors without overcooking the delicate seafood.
- Create the Creamy Sauce: Lower the heat to low and carefully pour in the heavy cream. Add the softened cream cheese, fresh lemon juice, and season with salt and black pepper. Stir gently until the cream cheese melts completely and forms a smooth, creamy sauce that coats the seafood beautifully.
- Add Cheese: Stir in half of the freshly grated Parmesan and shredded mozzarella cheeses until they melt and are well incorporated into the sauce, enriching it with savory and melty textures. Taste the mixture and adjust seasoning as needed to balance flavors.
- Fill the Bread Bowl: Carefully spoon the creamy seafood mixture into the toasted bread bowl, filling it generously. Then top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface to ensure a luscious cheesy crust after baking.
- Bake: Place the filled bread bowl on a baking sheet and bake in the preheated oven for 12-15 minutes until the cheese on top melts, turns bubbly, and achieves a golden brown color, indicating it’s perfectly cooked and ready to serve.
- Garnish and Serve: Remove the bread bowl from the oven and immediately garnish with freshly chopped parsley for a pop of color and freshness. Serve hot alongside the reserved toasted bread pieces for dipping into the succulent seafood mixture.
Notes
- Ensure seafood is fresh for the best flavor and texture.
- Save the bread pieces from hollowing out to use as dippers, making this recipe more economical and delightful.
- Do not overcook seafood to keep it tender and juicy.
- Use a sturdy bread bowl like sourdough or artisan to hold the creamy filling without becoming soggy too quickly.
- Adjust seasoning to taste before baking to ensure a perfectly balanced dish.
