why make this recipe
This dish fills a crusty bread bowl with a warm seafood mix. It tastes rich and feeds a small group. You make a full meal with little work. The bread shell adds flavor and makes a nice presentation.
introduction
This recipe is easy to follow. It uses shrimp and a seafood blend in a creamy filling. If you want a quick guide on choosing the right loaf, see this bread basics guide. The dish works for dinner or a party.
how to make Stuffed Seafood Bread Bowl
Choose a large crusty bread bowl for the best result. Cook the shrimp first, then mix with cream cheese and Parmesan. Hollow the bread and fill it. Bake until warm and a little golden on top. For other bread choices and ideas, check these more bread recipes.
Ingredients :
- 1 large crusty bread bowl
- 1 lb shrimp, peeled & deveined
- 1 cup seafood blend
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions :
- Preheat your oven to 350°F (175°C).
- In a pan over medium heat, add shrimp and cook until they turn pink.
- In a mixing bowl, combine cooked shrimp, seafood blend, cream cheese, Parmesan cheese, parsley, lemon juice, salt, and pepper. Mix well.
- Hollow out the bread bowl, leaving a thick border.
- Fill the bread bowl with the seafood mixture.
- Place the filled bread bowl on a baking sheet and bake for 15-20 minutes or until heated through and the top is golden.
- Serve warm and enjoy your hearty meal!
how to serve Stuffed Seafood Bread Bowl
Cut the bread bowl into wedges and serve on a platter. Offer extra lemon wedges and a simple green salad. The bread pieces soak up the filling and make a good scoop.
how to store Stuffed Seafood Bread Bowl
Cool the leftover bowl to room temperature. Wrap in foil and place in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) until warm. Do not leave seafood out at room temp for more than 2 hours.
tips to make Stuffed Seafood Bread Bowl
- Keep the bread border thick so it holds the filling.
- Drain any extra liquid from the seafood blend before mixing.
- Taste and add salt and pepper slowly.
- Use room temperature cream cheese for easy mixing.
variation (if any)
- Add chopped cooked crab meat or scallops for more flavor.
- Stir in a small amount of hot sauce for heat.
- Top with shredded mozzarella before baking for extra melt.
FAQs
Q: Can I use frozen seafood?
A: Yes. Thaw and drain it well before cooking.
Q: Can I make this ahead?
A: You can prepare the filling a day ahead and fill the bread before baking.
Q: Is this dish safe for kids?
A: Yes, if the seafood is cooked fully and not over-seasoned.
Q: Can I use multiple small buns instead of one large bowl?
A: Yes. Use the same method with small round loaves and adjust bake time.
Conclusion
For more background and a similar presentation of this idea, see the original recipe at Stuffed Seafood Bread Bowl – Kimberly Raymond Studios.
Stuffed Seafood Bread Bowl
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a pan over medium heat, add shrimp and cook until they turn pink.
- In a mixing bowl, combine cooked shrimp, seafood blend, cream cheese, Parmesan cheese, parsley, lemon juice, salt, and pepper. Mix well.
- Hollow out the bread bowl, leaving a thick border.
- Fill the bread bowl with the seafood mixture.
- Place the filled bread bowl on a baking sheet and bake for 15-20 minutes or until heated through and the top is golden.
- Cut the bread bowl into wedges and serve on a platter.
- Offer extra lemon wedges and a simple green salad.
- Cool the leftover bowl to room temperature, wrap in foil, and place in the fridge for up to 2 days.
- Reheat in the oven at 350°F (175°C) until warm. Do not leave seafood out at room temp for more than 2 hours.