There’s something irresistibly comforting about a bread bowl filled with creamy seafood goodness. This Stuffed Seafood Bread Bowl combines the rustic charm of artisan bread with the delicate flavors of the ocean, creating a meal that’s both impressive and satisfying.
Perfect for chilly evenings or when you’re craving something special without restaurant prices, this recipe transforms simple ingredients into a showstopping dish that looks like you spent hours in the kitchen. The contrast between the crispy bread exterior and the creamy seafood filling creates a textural experience that will have everyone asking for seconds.
Why You’ll Love This
- Impressive presentation with minimal effort – perfect for entertaining guests
- Customizable with your favorite seafood combinations
- One-dish meal that combines protein, carbs, and vegetables
- Minimal cleanup since you eat the bowl!
- Ready in just 45 minutes from start to finish
Ingredients
- 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
- 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
- Preheat 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 bread pieces for dipping. Toast the hollowed bread bowl in the oven for 8-10 minutes until lightly golden.
- Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened but not browned.
- Add shrimp and scallops to the skillet, cooking for 2-3 minutes until the shrimp turn pink and scallops are just opaque. Gently fold in the crab meat and heat through for another minute.
- Reduce heat to low and pour in heavy cream. Add softened cream cheese, lemon juice, salt, and pepper. Stir gently until the cream cheese melts and the sauce becomes smooth and creamy.
- Stir in half of the Parmesan and mozzarella cheese until melted and well incorporated. Taste and adjust seasoning as needed.
- Carefully spoon the creamy seafood mixture into the toasted bread bowl. Top with the remaining Parmesan and mozzarella cheese, spreading it evenly over the surface.
- Place the filled bread bowl on a baking sheet and bake for 12-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Remove from oven and immediately garnish with fresh chopped parsley. Serve hot with the reserved bread pieces for dipping.
Tips & Variations
- For a budget-friendly version, use just one type of seafood rather than the trio.
- Add a handful of spinach or kale to incorporate more vegetables.
- Make it spicy by adding a pinch of cayenne pepper or red pepper flakes.
- Use smaller dinner rolls for appetizer portions at your next gathering.
- For a lighter version, substitute half-and-half for the heavy cream.
- The seafood filling can be made a day ahead and refrigerated, then reheated before filling the bread bowls.
Serving Suggestions
These Stuffed Seafood Bread Bowls are a complete meal on their own, but pair beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness. For a special occasion, serve with a chilled glass of Sauvignon Blanc or Pinot Grigio to complement the seafood flavors.
Don’t forget to serve the hollowed-out bread pieces on the side – they’re perfect for dipping into any extra sauce or enjoying with a drizzle of olive oil.
Notes
- The bread bowls should be fresh and sturdy enough to hold the filling without becoming soggy.
- Seafood is cooked when shrimp turns pink, scallops are opaque, and internal temperature reaches 145°F.
- Leftovers can be stored in an airtight container for up to 2 days, though the bread may soften.
- For best results, choose bread bowls that are slightly stale (day-old) as they’ll hold up better to the filling.
FAQs
Can I make this with frozen seafood?
Yes! Just be sure to thaw completely and pat dry before adding to the skillet to prevent excess water in your sauce.
What’s the best bread to use for the bowls?
Sourdough is ideal for its sturdiness and flavor, but any round, crusty bread like boule or peasant bread works well.
Can I prepare this dish ahead of time?
You can prepare the seafood filling up to 24 hours ahead and store in the refrigerator. Toast the bread bowls and fill just before serving for best results.
Is there a dairy-free alternative?
Yes, you can substitute coconut cream for heavy cream and dairy-free cream cheese and cheese alternatives, though the flavor profile will change slightly.
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