Stuffed Seafood Bread Bowl (Printer-Friendly Version)

Tender shrimp, scallops, and crab in a creamy cheese sauce inside a toasted crusty bread bowl.

# Ingredients Needed:

→ Bread

01 - 1 large crusty round bread bowl (such as sourdough or artisan), approx. 500g

→ Seafood

02 - 225g large shrimp, peeled and deveined
03 - 120ml fresh lump crab meat, shell-free
04 - 120ml sea scallops, side muscle removed

→ Aromatics and Fats

05 - 30g unsalted butter
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped (about 30g)

→ Dairy and Sauces

08 - 120ml heavy cream
09 - 56g cream cheese, softened
10 - 30g Parmesan cheese, freshly grated
11 - 60g mozzarella cheese, shredded

→ Flavorings

12 - 15ml fresh lemon juice
13 - 2 tablespoons fresh parsley, chopped (approx. 8g)
14 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Preheat oven to 190°C (375°F). Cut the top off the bread bowl and hollow out the center, leaving a 2 cm thick shell. Reserve the removed bread pieces for dipping. Place the hollowed bread bowl on a baking sheet and toast in the oven for 8-10 minutes until lightly golden and crisp.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot; cook gently for 1-2 minutes until fragrant and softened without browning.
03 - Add shrimp and scallops to the skillet. Sauté for 2-3 minutes until shrimp turns pink and scallops become opaque. Fold in the crab meat and warm gently for 1 minute without overcooking.
04 - Reduce heat to low. Stir in heavy cream, softened cream cheese, lemon juice, salt, and black pepper. Cook gently while stirring until cream cheese melts and the sauce is smooth and coats the seafood thoroughly.
05 - Add half of the Parmesan and mozzarella to the skillet. Stir until fully melted and combined into a rich, creamy filling. Adjust seasoning with salt and pepper if necessary.
06 - Spoon the seafood mixture into the toasted bread bowl. Evenly sprinkle the remaining Parmesan and mozzarella cheese on top to form a golden crust when baked.
07 - Bake the filled bread bowl in the preheated oven for 12-15 minutes until the cheese topping is melted, bubbly, and golden brown.
08 - Remove from oven and sprinkle with fresh chopped parsley. Serve immediately with reserved bread pieces for dipping into the creamy seafood filling.

# Helpful Hints:

01 - Avoid overcooking seafood to maintain tenderness and prevent rubbery texture.
02 - Use a sturdy bread bowl to prevent sogginess and keep structural integrity during baking.
03 - Toast bread bowl before filling to retain crispness.
04 - Reserve hollowed bread for dipping to add texture contrast.

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