Description
A hearty and elegant seafood dish featuring a creamy mix of shrimp, crab, and scallops cooked in a rich Parmesan sauce, served warm inside hollowed-out sourdough or Italian bread bowls. Perfect for a comforting meal with the crispy bread adding a delightful texture contrast.
Ingredients
Scale
Bread Bowls
- 4 small round bread loaves (sourdough or Italian)
Seafood Mixture
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked shrimp, chopped
- 1/2 cup cooked crab meat
- 1/2 cup cooked scallops, chopped
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the final stuffed bread bowls.
- Prepare Bread Bowls: Cut off the tops of the bread loaves and hollow out the centers, leaving thick shells to hold the filling. Reserve the tops for later use.
- Sauté Aromatics: In a skillet over medium heat, melt the butter and sauté the finely chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Make Roux: Stir in the all-purpose flour to the onion and garlic mixture to create a roux. Cook this mixture for 1-2 minutes to remove the raw flour taste while stirring constantly.
- Add Dairy: Gradually whisk in the whole milk and heavy cream to the roux, cooking and stirring until the mixture thickens and becomes creamy, approximately 5 minutes.
- Add Seafood and Seasoning: Stir in the grated Parmesan cheese, chopped cooked shrimp, crab meat, and scallops. Season the mixture with paprika, cayenne pepper (optional), salt, and pepper. Heat together for another 2-3 minutes to combine flavors thoroughly.
- Fill Bread Bowls: Spoon the warm seafood mixture evenly into the hollowed bread bowls. Replace the bread tops on each bowl.
- Bake: Place the stuffed bread bowls on a baking sheet and bake in the preheated oven for 10-12 minutes until warmed through and the bread shells are crisp.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve immediately while warm.
Notes
- Use fresh or freshly cooked seafood for best flavor and texture.
- If preferred, substitute heavy cream with half-and-half for a lighter sauce.
- Adjust cayenne pepper to control the heat level or omit for a milder dish.
- Thick slices of sturdy bread loaf are essential to hold the filling without becoming soggy.
- This dish can be prepared ahead by making the seafood mixture and assembling just before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
