If you’re searching for a crowd-pleasing showstopper, look no further than the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe. This coastal comfort classic marries creamy, decadent seafood filling with a golden, crusty sourdough bowl – every bite is packed with shrimp, scallops, crab, and gooey cheeses. Whether you’re hosting a special gathering, a weeknight dinner, or simply treating yourself, this recipe guarantees your table will be the center of delicious conversation.

Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe brings its own magic – from fresh seafood that delivers the ocean’s bounty, to melting cheeses that bind and lavish every spoonful. These simple but powerful players are what make the dish incredibly luscious and unforgettable.

Large round sourdough bread loaf: The sturdy, tangy shell that holds all the creamy filling and soaks up flavor beautifully.
Olive oil: Adds a hint of fruitiness while helping to sear seafood to perfection.
Large shrimp, peeled and deveined: Plump and juicy, they add sweetness and briny bite.
Scallops, cleaned: Delicate yet rich, scallops bring sweet ocean notes and tender texture.
Lump crab meat: Sweet and succulent, it’s the secret to that classic “seafood bake” flavor.
Unsalted butter: Creates a lush, creamy base for the sauce.
Garlic cloves, minced: Essential aromatics for deep flavor—don’t skimp!
Small onion, finely diced: Adds subtle sweetness and savory depth.
Red bell pepper, diced: For a pop of color and mild, bright flavor.
White wine: Brings acidity that balances out the richness—use something you’d drink!
Heavy cream: The backbone of the sauce, making it extra-silky and lavish.
Seafood or chicken broth: Lends umami and helps meld all the other flavors.
Old Bay seasoning: Adds a signature savory warmth that’s unmistakably coastal.
Smoked paprika: For a gentle touch of smokiness that rounds out the flavor.
Salt and black pepper: Basic but vital—season to your taste!
Shredded mozzarella cheese: Melts into ribbons for that glorious cheesy pull.
Grated Parmesan cheese: Lends nutty, salty depth to the mix.
Fresh parsley, chopped: Adds freshness and a vibrant green finish.
Lemon wedges for serving: A final burst of brightness to balance all the creamy seafood goodness.

How to Make Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe

Step 1: Prepare the Bread Bowl

Start by preheating your oven to 350°F (175°C). Slice off the very top of your sourdough loaf and hollow out the inside, leaving about a 1-inch thick wall. Place the bread bowl and the top lid on a baking sheet and toast in the oven for 8–10 minutes. This quick toast ensures the bread holds up to all that creamy seafood filling – no soggy bottoms here!

Step 2: Sear the Seafood

Heat olive oil in a large skillet over medium-high heat. Toss in the shrimp and scallops, sprinkle lightly with salt and pepper, and cook them for about 1 to 2 minutes per side. You want them just opaque and slightly golden. Remove the seafood from the skillet and set aside so it stays beautifully tender and not overcooked.

Step 3: Build the Sauce Base

In the same skillet (don’t wipe it out – those pan juices are gold!), melt the butter. Add the minced garlic, diced onion, and bell pepper. Sauté for 3–4 minutes until everything is soft and fragrant. Pour in the white wine to deglaze, scraping up any delicious bits from the bottom, and let it simmer for 2 minutes to intensify the flavors.

Step 4: Creamy Perfection

Stir in the heavy cream, broth, Old Bay seasoning, smoked paprika, and your salt and pepper. Let the mixture gently simmer until it thickens ever so slightly—about 4–5 minutes. It should coat the back of a spoon and look irresistibly rich.

Step 5: Combine and Cheese It Up

Add the cooked shrimp, scallops, and all that gorgeous crab meat to the creamy sauce. Stir in the mozzarella and Parmesan cheeses, letting them melt and transform the mixture into a magical, scoopable filling. Taste for seasoning, adjusting as needed.

Step 6: Fill and Garnish

Spoon the luscious seafood mixture into your toasted bread bowl, letting it spill just to the rim. Garnish generously with fresh chopped parsley and get your lemon wedges ready. Serve immediately, using the crispy bread lid (and maybe extra bread) to scoop up every last drop.

How to Serve Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe

Garnishes

A sprinkle of chopped parsley always adds an inviting, fresh finish. Don’t skip the lemon wedges either—their tang lifts all the savory, creamy flavors and adds brightness with every squeeze.

Side Dishes

A light green salad with a zesty vinaigrette is the absolute best partner for the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe, cutting through the richness perfectly. Roasted asparagus, grilled zucchini, or simple sautéed greens make for colorful, healthful sides that won’t steal the spotlight from your main event.

Creative Ways to Present

Why not go all out? Try serving the bread bowl on a large wooden board, surrounded by extra toasted bread cubes for dipping. If you’re hosting, consider making individual mini bread bowls for a dramatic starter—everyone gets their own! Layer fresh greens or edible flowers around for an extra-impressive tablescape.

Make Ahead and Storage

Storing Leftovers

Gently scoop out any leftover seafood filling (to prevent the bread from getting too soggy) and store it in an airtight container in the fridge for up to two days. The bread bowl itself can be wrapped up and enjoyed separately within a day.

Freezing

While the bread doesn’t freeze well after being filled, the creamy seafood filling actually freezes just fine. Let it cool, place in a freezer-safe container, and freeze for up to a month. Thaw in the fridge before reheating.

Reheating

Warm the leftover seafood mixture gently in a saucepan over low heat, adding a splash of broth or cream if it feels too thick. If you have leftover bread, pop it in the toaster or oven to crisp it up before serving.

FAQs

Can I use different seafood?

Absolutely! The beauty of the Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe is its flexibility. Lobster, white fish, or even clams work wonderfully if you want to tailor the filling to your favorites or what’s freshest at the market.

How do I prevent the bread bowl from getting soggy?

That initial toasting step is key. By crisping up both the inside and top of the bread, you create a sturdy barrier that helps preserve the integrity of your bread bowl, even when filled with steaming, saucy seafood.

Is there a way to make this dish lighter?

Yes! Swap out some of the heavy cream for half-and-half or light cream, or use a little less cheese. You’ll still get a creamy base but with less richness, perfect for a lighter meal.

Can I make the filling ahead of time?

Definitely. Prepare the creamy seafood filling and refrigerate it for up to a day ahead. When you’re ready to serve, simply rewarm and spoon it into your toasted bread bowl for a low-stress, impressive meal.

What wine pairs best with Stuffed Seafood Bread Bowl?

A crisp, chilled Sauvignon Blanc or Pinot Grigio pairs beautifully, cutting through the creamy richness while complementing the delicate seafood flavors.

Final Thoughts

This Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe always draws a crowd and a chorus of “wow!” even from seasoned seafood lovers. I hope you’re inspired to bring this coastal comfort to your table—give it a try, and watch it disappear bite by bite in a swirl of creamy, cheesy, seafood goodness!

Stuffed Seafood Bread Bowl: An Incredible Ultimate Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate seafood experience with this incredible stuffed seafood bread bowl recipe. A creamy blend of shrimp, scallops, and crab, nestled in a toasted sourdough bread bowl, makes for a show-stopping main course that’s sure to impress.

Ingredients

Scale

Ingredients:

1 large round sourdough bread loaf
2 tablespoons olive oil
1/2 lb large shrimp, peeled and deveined
1/2 lb scallops, cleaned
1/2 lb lump crab meat (picked over for shells)
4 tablespoons unsalted butter
4 garlic cloves, minced
1 small onion, finely diced
1 red bell pepper, diced
1/2 cup white wine
1 cup heavy cream
1/2 cup seafood or chicken broth
1 teaspoon Old Bay seasoning
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Lemon wedges for serving

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Instructions

Preheat oven to 350°F (175°C). Slice the top off the bread loaf and hollow out the inside, leaving a 1-inch thick shell. Place the bread bowl and lid on a baking sheet and toast in the oven for 8–10 minutes until slightly crisp.
In a large skillet over medium-high heat, heat olive oil. Add shrimp and scallops, season lightly with salt and pepper, and cook for 1–2 minutes per side until just opaque. Remove and set aside.
In the same skillet, melt butter and sauté garlic, onion, and red bell pepper for 3–4 minutes until softened. Deglaze with white wine, simmering for 2 minutes. Stir in cream, broth, Old Bay seasoning, smoked paprika, salt, and pepper. Simmer until slightly thickened, about 4–5 minutes.
Add shrimp, scallops, and crab meat back to the sauce. Stir in mozzarella and Parmesan cheeses until melted and creamy.
Spoon the seafood mixture into the toasted bread bowl. Garnish with parsley and serve immediately with lemon wedges and the toasted bread lid for dipping.