Description
A rich and creamy stuffed seafood bread bowl featuring a savory mixture of shrimp, crab, and scallops enveloped in a cheesy, spiced sauce all baked inside a hollowed-out sourdough or Italian bread loaf. This comforting dish is perfect for seafood lovers seeking a flavorful and hearty meal.
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 the oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed bread bowls.
- Prepare the bread bowls: Cut off the tops of the round bread loaves and carefully hollow out the centers, leaving about a one-inch thick shell to hold the filling. Reserve the tops for later use.
- Sauté aromatics: Melt the butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for 2-3 minutes until fragrant and slightly softened.
- Make the roux: Stir in the all-purpose flour to the sautéed aromatics and cook for 1-2 minutes, stirring constantly to form a thick paste without browning.
- Add dairy and thicken sauce: Gradually whisk in the whole milk and heavy cream, continuing to stir as the sauce thickens over about 5 minutes.
- Add cheese and seafood: Stir in the grated Parmesan cheese, chopped cooked shrimp, crab meat, and scallops. Season with paprika, cayenne (if using), salt, and pepper. Heat the mixture for 2-3 minutes to meld flavors.
- Fill and bake: Spoon the seafood mixture evenly into the hollowed bread bowls. Replace the reserved tops on each loaf, then place them on a baking sheet. Bake in the preheated oven for 10-12 minutes until the bowls are warmed through and the bread is crisp.
- Garnish and serve: Remove the stuffed bread bowls from the oven, garnish with chopped fresh parsley, and serve immediately for a hearty, comforting meal.
Notes
- Use day-old bread loaves for sturdier bread bowls that hold the filling better.
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce may be less rich.
- Feel free to add other seafood such as lobster or clams depending on availability.
- Adjust the cayenne pepper quantity to control the heat level.
- To make ahead, prepare the seafood mixture and fill the bread bowls, then refrigerate and bake just before serving.
