Description
A deliciously creamy and cheesy stuffed seafood bread bowl filled with shrimp, crab meat, and scallops simmered in a rich garlic-parmesan cream sauce, perfect as a hearty appetizer or main dish.
Ingredients
Scale
Seafood Mixture
- ½ pound large shrimp, peeled and deveined
- ½ cup fresh crab meat, picked over for shells
- ½ cup sea scallops, side muscle removed
Bread Bowl
- 1 large crusty bread bowl (sourdough or artisan round)
Sauce and Cheese
- 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 and Prepare Bread Bowl: 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.
- Sauté Aromatics: 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.
- Cook Seafood: 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.
- Make Cream Sauce: 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.
- Add Cheese: Stir in half of the Parmesan and mozzarella cheese until melted and well incorporated. Taste and adjust seasoning as needed.
- Fill Bread Bowl: 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.
- Bake: 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.
- Garnish and Serve: Remove from oven and immediately garnish with fresh chopped parsley. Serve hot with the reserved bread pieces for dipping.
Notes
- Use fresh seafood for the best flavor and texture.
- Ensure the bread bowl walls are thick enough to hold the creamy filling without leaking.
- Watch carefully while baking to prevent burning the cheese topping.
- Optional: add a pinch of red pepper flakes for a slight kick.
- Leftover filling can be served over pasta or rice.
