Description
This Stuffed Seafood Bread Bowl recipe combines tender shrimp, crabmeat, and scallops in a creamy, spiced sauce, all baked inside a crisp sourdough bread round. Perfect as a hearty main course, this dish boasts rich flavors enhanced by smoky paprika and Old Bay seasoning, topped with melted mozzarella and cheddar cheeses for a comforting meal perfect for seafood lovers.
Ingredients
Scale
Bread Bowls
- 4 small round sourdough bread boules
Seafood and Vegetables
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound lump crabmeat, picked through for shells
- 1/2 pound scallops, chopped
Sauce and Seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups seafood stock or chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Cheese and Garnish
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Bread Bowls: Preheat the oven to 350°F (175°C). Cut the tops off the sourdough bread boules and hollow out the centers, leaving about 1/2 inch of bread around the sides and bottom. Place the bread bowls on a baking sheet and toast in the oven for 8–10 minutes until they are lightly crisp, setting the stage for a sturdy, flavorful vessel for your seafood filling.
- Sauté the Vegetables: While the bread is toasting, heat olive oil in a large skillet over medium heat. Add onion, garlic, red bell pepper, and celery, sautéing for about 5 minutes until they are softened and aromatic, forming the flavorful base of the filling.
- Cook the Seafood: Add the chopped shrimp, crabmeat, and scallops to the skillet with the vegetables. Cook for 3–4 minutes until the seafood is just opaque and cooked through. Remove this mixture from the skillet and set it aside temporarily, preserving its delicate texture and flavor.
- Make the Roux and Sauce: In the same skillet, melt the butter over medium heat and whisk in the all-purpose flour to create a roux. Slowly whisk in the seafood or chicken stock, continuing to cook and stir until the sauce thickens, about 3 minutes. Stir in the heavy cream and season with Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper to taste, crafting a creamy and flavorful sauce.
- Combine Seafood and Sauce: Return the sautéed seafood and vegetables to the skillet, stirring to coat everything evenly with the sauce. Remove the skillet from heat and mix in half of the shredded mozzarella and cheddar cheeses, ensuring a cheesy, luscious filling.
- Fill and Bake: Spoon the seafood mixture into the toasted bread bowls, then top each generously with the remaining mozzarella and cheddar cheeses. Return the filled bread bowls to the oven and bake for 10–12 minutes until the cheese melts fully, bubbling and turning golden.
- Garnish and Serve: Remove the bread bowls from the oven and garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side to add a bright, fresh citrus contrast to this rich and comforting seafood dish.
Notes
- For a creamier texture, increase the heavy cream to 3/4 cup.
- You can prepare the seafood filling ahead of time and assemble the bread bowls just before baking.
- Serve with a fresh side salad for a complete, balanced meal.
- If you prefer milder heat, omit the cayenne pepper.
- Use fresh seafood for best flavor, but frozen thawed seafood can also be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl
- Calories: 620
- Sugar: 6g
- Sodium: 1120mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 190mg
