Stuffed Seafood Bread Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large crusty bread bowl (sourdough or artisan round)
02 -
227 g (1/2 pound) shrimp, peeled and deveined
03 -
120 ml (1/2 cup) crab meat
04 -
120 ml (1/2 cup) scallops
→ Sauce Ingredients
05 -
28 g (2 tablespoons) butter
06 -
2 cloves garlic, minced
07 -
1 shallot, finely chopped
08 -
120 ml (1/2 cup) heavy cream
09 -
57 g (2 ounces) cream cheese
10 -
30 g (1/4 cup) grated Parmesan cheese
11 -
60 ml (1/2 cup) shredded mozzarella cheese
12 -
15 ml (1 tablespoon) lemon juice
13 -
2 tablespoons chopped fresh parsley
14 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
Slice the top off the bread bowl and carefully hollow out the interior. Toast the hollowed bread in the oven for 8 to 10 minutes until lightly crisped.
03 -
Melt butter in a skillet over medium heat. Sauté minced garlic and chopped shallot for 1 to 2 minutes until fragrant.
04 -
Add shrimp and scallops to the skillet. Cook for 2 to 3 minutes until shrimp are pink and scallops are just opaque. Stir in crab meat and heat through.
05 -
Reduce heat to low, pour in heavy cream, and add cream cheese, lemon juice, salt, and pepper. Stir until the cheese melts and the mixture becomes smooth.
06 -
Fold in half of the Parmesan and mozzarella cheese, stirring gently until combined.
07 -
Spoon seafood mixture into the toasted bread bowl. Top evenly with the remaining Parmesan and mozzarella cheese.
08 -
Return bread bowl to oven and bake for 12 to 15 minutes until cheese is golden and bubbling.
09 -
Sprinkle with chopped parsley and serve immediately while hot.
# Notes:
01 -
Thaw and drain frozen seafood thoroughly before cooking to prevent excess moisture.
02 -
For increased heat, add a pinch of cayenne or red pepper flakes to the sauce.
03 -
Prepare filling in advance if desired and refrigerate until ready to bake.