Description
A delicious and hearty stuffed seafood bread bowl recipe featuring a creamy blend of shrimp, crab, and scallops in a cheesy sauce, served inside a hollowed-out sourdough or Italian bread loaf. Baked until warm and crisp, this dish makes a perfect comforting meal for seafood lovers.
Ingredients
Scale
Bread Bowls
- 4 small round bread loaves (sourdough or Italian)
- 4 tops of bread loaves, reserved after hollowing
Seafood Cream 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 the oven to 350°F (175°C) to prepare for baking the filled bread bowls later.
- Prepare Bread Bowls: Cut off the tops of the bread loaves and carefully scoop out the centers, leaving thick shells intact. Set the removed bread centers and tops aside for another use or discard.
- Sauté Aromatics: Melt butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 2 to 3 minutes.
- Make Roux: Stir in the all-purpose flour to the butter, onion, and garlic mixture to form a roux. Cook this mixture for 1 to 2 minutes while stirring constantly to eliminate raw flour taste.
- Add Dairy: Slowly whisk in the whole milk and heavy cream into the roux. Continue cooking on medium heat until the sauce thickens, about 5 minutes, stirring often to prevent lumps.
- Incorporate Seafood and Seasoning: Stir in the grated Parmesan cheese. Then add the cooked shrimp, crab meat, chopped scallops, paprika, and optional cayenne pepper. Season with salt and black pepper to taste. Heat the mixture through for 2 to 3 minutes, allowing the flavors to combine well.
- Fill Bread Bowls: Spoon the creamy seafood mixture into the hollowed-out bread shells. Place the reserved tops back onto each bread bowl.
- Bake: Arrange the stuffed bread bowls on a baking sheet and bake in the preheated oven for 10 to 12 minutes, until the bread is warmed through and slightly crisp on the outside.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley over the top for a bright, fresh note, and serve immediately while warm.
Notes
- You can use sourdough or Italian bread; choose a crusty bread that can hold the filling without becoming soggy.
- Use cooked seafood to avoid overcooking during the final bake step.
- The cayenne pepper is optional and can be omitted for a milder flavor.
- Reserve the bread centers to make croutons or breadcrumbs for another recipe to minimize waste.
- For a richer sauce, add more Parmesan cheese or a splash of white wine when cooking the sauce base.
