Description
A savory and indulgent dish featuring hollowed-out bread bowls filled with a creamy seafood mixture, baked until golden and bubbly.
Ingredients
Scale
For the Crust:
- 4 large round sourdough bread bowls
- 1 lb mixed seafood (shrimp, scallops, crab meat)
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Slice off the top of each bread bowl and hollow out the center, leaving a 1-inch thick shell.
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
- Add mixed seafood to the skillet and cook until just opaque, about 5-6 minutes. Stir in heavy cream, Parmesan, parsley, paprika, salt, and pepper. Simmer for 5 minutes until slightly thickened.
- Spoon the seafood mixture evenly into the hollowed bread bowls. Place bowls on a baking sheet and bake for 15-20 minutes, until tops are golden and bubbly.
- Serve immediately, garnished with extra parsley if desired.
Notes
You can customize the seasonings to taste.