Description
Enjoy a rich and creamy Stuffed Seafood Bread Bowl featuring a savory blend of shrimp, crab, and scallops in a cheesy sauce, nestled inside hollowed-out sourdough or Italian bread loaves. This comforting dish is perfect for a special dinner or entertaining guests with its impressive presentation and delicious flavors.
Ingredients
Scale
Seafood Bread Bowls
- 4 small round bread loaves (sourdough or Italian)
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 your oven to 350°F (175°C) to prepare for baking the stuffed bread bowls.
- Prepare Bread Bowls: Cut off the tops of the bread loaves and carefully scoop out the centers, leaving thick shells intact. Reserve the cut-off tops for later.
- Sauté Aromatics: Melt butter in a medium skillet over medium heat. Add the finely chopped onion and minced garlic and sauté until fragrant and softened, about 2-3 minutes.
- Make Roux: Stir in the all-purpose flour to the butter mixture, cooking for 1-2 minutes to form a roux. This will help thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, continuing to cook and stir until the sauce thickens, about 5 minutes.
- Combine Seafood and Seasoning: Stir in the grated Parmesan cheese, chopped shrimp, crab meat, scallops, paprika, and cayenne pepper if using. Season with salt and pepper to taste. Heat the mixture for 2-3 minutes until thoroughly warmed.
- Fill Bread Bowls and Bake: Spoon the hot seafood mixture into the hollowed-out bread bowls. Replace the reserved tops, place the stuffed bowls on a baking sheet, and bake in the preheated oven for 10-12 minutes until the bread is warmed through and slightly crisp.
- Garnish and Serve: Remove from oven, garnish each bread bowl with chopped fresh parsley, and serve immediately for a delightful seafood feast.
Notes
- Use fresh or previously cooked seafood to ensure the best flavor and texture.
- The cayenne pepper is optional; omit or reduce for a milder dish.
- For a lighter version, substitute whole milk and cream with lower-fat alternatives though the dish may be less rich.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- Serve with a crisp green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
