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
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.
Notes
- You can substitute lobster for scallops or add extra crab for a sweeter flavor.
- Serve with a side salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop sauté, baking
- Cuisine: Seafood-inspired, American
Nutrition
- Serving Size: 1/6 of bread bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 190 mg
