Stuffed Seafood Bread Bowls

A warm, crusty bread bowl with a rich, creamy seafood fillingideal for a special occasion or decadent lunch!

Ingredients

FOR THE SEAFOOD FILLING:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped (optional)
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1/2 pound shrimp, peeled and chopped
• 1/2 pound crab meat (lump or imitation)
• 1/2 pound scallops, chopped (optional)
• 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

FOR THE BREAD BOWLS:

• 4 small sourdough or crusty bread bowls
• 1 tablespoon olive oil or melted butter
• 1/2 teaspoon garlic powder

Directions:

1.  get the bread bowls ready.
2. Set the oven temperature to 375°F, or 190°C.
3. With enough bread remaining around the sides to support the filling, cut off the tops of the bread bowls and hollow out the centers.
4. Apply melted butter or olive oil to the outside and inside, then dust with garlic powder.
5. The bread bowls should be placed on a baking pan and baked for 10 to 15 minutes, or until they are just beginning to crisp up.
6. Create the seafood filling in step two.
7. In a big skillet or saucepan, heat the olive oil over medium heat.
8. For 5 to 7 minutes, or until they are tender, sauté the onion, garlic, celery, and carrots.
9. To get rid of the raw taste, add the flour and cook for one to two minutes.
10. Make sure there are no lumps by whisking in the seafood stock gradually. Bring to a simmer.
11. Add the shrimp, crab meat, and scallops after stirring in the heavy cream. Cook until the seafood is cooked through, 5 to 7 minutes.
12. Add salt, black pepper, and Old Bay for seasoning. Add the parsley and Parmesan cheese and stir.
13. Put the bread bowls together
14. Ladle the seafood mixture into each bread dish after taking them out of the oven.
15. If desired, top with more Parmesan cheese.
16. Add more parsley or perhaps paprika for color as a garnish.
17. With the bread tops available for dipping, serve hot.
    Reasons to Love This Recipe
18. Creamy and Rich: Flavor abounds in the opulent seafood stuffing.
19. Flexible: Add your preferred seafood to the mix, such as white fish, clams, or lobster.
20. Ideal Presentation: This meal is a show-stopper at any event thanks to the bread bowls.

Expert Advice for Thick Filling Success:

1. Allow the mixture to cook longer to decrease slightly for a richer filling.
2. Seafood Swap: Thaw and drain frozen seafood before cooking if fresh isn’t available.
3. Extra Flavor: To give the sauce depth, add a dash of sherry or white wine.

Reheating and Storage

1. Refrigerate: Keep any remaining filling for up to three days in an airtight container.
2. Reheat: If necessary, add a splash of cream or stock to soften the mixture while warming gently on the stovetop or in the microwave.
3. Bread Bowls: These are best served fresh, but if bowls aren’t available, you may still eat the contents over pasta or rice.