There’s something truly special about a dish that combines the richness of the ocean with the rustic charm of freshly baked bread. This stuffed seafood bread bowl recipe is a showstopper that transforms your meal into a gourmet experience. Packed with shrimp, crab, scallops, and a creamy, flavorful sauce, this dish is perfect for cozy family dinners, date nights, or entertaining guests.
The edible bread bowl isn’t just practical—it adds another layer of flavor as the creamy seafood filling soaks into its soft interior. The combination of seafood, buttery sauce, and crusty bread creates a symphony of textures and tastes that are both comforting and indulgent. Whether you’re a seafood lover or looking to impress at your next gathering, this recipe is a must-try.
Why You Will Love Making This RecipeÂ
- Easy Gourmet Dish: This recipe delivers restaurant-quality flavors with simple, easy-to-follow steps.
- Rich and Comforting: Creamy, buttery, and packed with seafood, it’s a warm and satisfying dish.
- Customizable: Adjust the seafood selection or spice level to suit your taste.
- Impressive Presentation: The bread bowl makes it visually stunning and perfect for special occasions.
- One-Bowl Meal: The bread bowl serves as both a serving dish and an edible side.
Whether you’re hosting a dinner party or enjoying a quiet night in, this stuffed seafood bread bowl is a dish that always earns rave reviews.
Ingredients
- 2 large round bread loaves (sourdough or Italian)
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat
- 1 cup scallops
- 3 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp parsley, chopped
Equipment Used
- Bread knife
- Large saucepan
- Wooden spoon
- Ladle
Directions & InstructionsÂ
- Prepare the Bread Bowls: Using a bread knife, slice the tops off the loaves and hollow out the centers, leaving a thick shell to hold the filling. Save the tops for serving.
- Cook the Seafood: In a large saucepan, melt 1 tbsp butter over medium heat. Sauté the shrimp and scallops until just cooked through. Remove and set aside.
- Make the Roux: Add the remaining butter to the pan along with the onion and garlic. Sauté until softened. Stir in the flour and cook for 2 minutes to form a roux.
- Create the Sauce: Gradually whisk in the seafood stock and heavy cream, ensuring the mixture is smooth. Let it simmer until thickened.
- Combine Ingredients: Stir in the crab meat, cooked shrimp, scallops, paprika, salt, and pepper. Simmer for 5 minutes to meld flavors.
- Assemble: Ladle the seafood filling into the prepared bread bowls. Garnish with parsley and serve with the bread tops.
Nutritional InformationÂ
- Calories: 450 per serving
- Protein: 28g
- Carbohydrates: 30g
- Fats: 22g
- Sodium: 780mg
- Cholesterol: 110mg
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicy Option: Add a pinch of cayenne pepper for heat.
- Vegetarian Twist: Replace seafood with a mix of sautéed mushrooms and spinach.
- Gluten-Free: Use gluten-free flour for the roux and gluten-free bread.
Frequently Asked QuestionsÂ
1. Can I use frozen seafood?
Absolutely! Thaw the seafood thoroughly in the refrigerator before using it in the recipe.
2. What type of bread works best?
Sourdough and Italian bread are ideal due to their firm crusts and soft interiors.
3. How do I store leftovers?
The seafood filling can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
4. Can I make this ahead of time?
Yes, you can prepare the seafood filling in advance and store it in the fridge. Reheat and assemble with the bread bowls when ready to serve.
Pro Tips By Elisa
- Toast the inside of the bread bowl slightly to keep it from getting soggy.
- Use high-quality seafood for the best flavor.
- Garnish with freshly grated Parmesan for an extra touch of indulgence.
Serving Suggestions
Pair this stuffed seafood bread bowl with a crisp green salad or roasted vegetables for a complete meal. Serve alongside a glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the rich seafood flavors. For an extra touch, include some garlic butter for dipping the bread tops.
Stuffed Seafood Bread Bowl
Equipment
- Bread knife
- Large saucepan
- Wooden spoon
- Ladle
Ingredients Â
- 2 large round bread loaves sourdough or Italian
- 1 lb shrimp peeled and deveined
- 1 cup crab meat
- 1 cup scallops
- 3 tbsp unsalted butter
- 1 small onion finely diced
- 2 garlic cloves minced
- 3 tbsp all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp parsley chopped
InstructionsÂ
- Prepare the Bread Bowls: Using a bread knife, slice the tops off the loaves and hollow out the centers, leaving a thick shell to hold the filling. Save the tops for serving.
- Cook the Seafood: In a large saucepan, melt 1 tbsp butter over medium heat. Sauté the shrimp and scallops until just cooked through. Remove and set aside.
- Make the Roux: Add the remaining butter to the pan along with the onion and garlic. Sauté until softened. Stir in the flour and cook for 2 minutes to form a roux.
- Create the Sauce: Gradually whisk in the seafood stock and heavy cream, ensuring the mixture is smooth. Let it simmer until thickened.
- Combine Ingredients: Stir in the crab meat, cooked shrimp, scallops, paprika, salt, and pepper. Simmer for 5 minutes to meld flavors.
- Assemble: Ladle the seafood filling into the prepared bread bowls. Garnish with parsley and serve with the bread tops.
Notes
Use high-quality seafood for the best flavor.