Friend… thank you for being here again. Every time you stop by, try a recipe, or send photos of what you’ve made, it genuinely fills my heart. And today? I’m bringing you something absolutely luxurious, comforting, and perfect for impressing guests with almost no stress.
We’re making Stuffed Seafood Bread Bowls—golden, crusty sourdough loaves overflowing with creamy seafood filling that tastes like New England chowder met a decadent seafood casserole. It’s rich, cozy, buttery, and absolutely unforgettable.
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Let’s dive into this showstopper!
What Are Stuffed Seafood Bread Bowls?
Stuffed Seafood Bread Bowls are hollowed-out mini sourdough loaves filled with a creamy seafood mixture loaded with shrimp, scallops, crab, veggies, and cheese. The filling is velvety and aromatic, and when baked inside the bread bowl, the bread soaks up just enough richness to become soft on the inside and crisp on the outside.
It’s indulgent, cozy, and anything but boring!!
Why You’ll Love This Recipe
- Restaurant-quality, homemade luxury
- Super creamy, buttery filling with layers of flavor
- Uses simple ingredients but tastes gourmet
- Easy to customize with different seafood combinations
- Perfect for cozy dinners, date nights, or entertaining
- Bread bowl means built-in serving dish—minimal cleanup!
What Do These Seafood Bread Bowls Taste Like?
Picture this: warm sourdough with a crisp edge giving way to soft, broth-soaked bread… all filled with a silky seafood sauce boosted with garlic, herbs, smoked paprika, and melty cheese.
The shrimp and scallops are tender, the vegetables add sweetness and texture, and the whole thing feels like a chowder-meets-gratin masterpiece. Comforting, rich, creamy, and deeply satisfying.
Benefits of This Recipe
- Full meal in one bowl
- Versatile seafood options
- Crowd-pleasing and visually stunning
- Freezer-friendly filling
- Perfect for holidays, Lent, or Sunday dinners
- Minimal dishes required
Ingredients You’ll Need
For the Bread Bowls
- 4 round sourdough or crusty bread loaves
- Butter (optional for brushing)
For the Seafood Filling
- 1 lb shrimp (peeled & deveined)
- 1 lb scallops or crab meat (or half-and-half mix)
- 2 Tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup celery, diced
- 1 small bell pepper, diced
- 2 Tbsp all-purpose flour
- 1 cup seafood or chicken stock
- 1 cup heavy cream
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning (optional but wonderful)
- Salt & black pepper, to taste
- ½ cup shredded cheddar or Monterey Jack
- 2 Tbsp fresh parsley, chopped
Tools You’ll Need
- Large skillet
- Whisk
- Bread knife
- Baking sheet
- Mixing spoon
- Oven-safe bowls or foil for stability (optional)
Additions & Substitutions
Seafood Options
- Mix shrimp + scallops + crab for a trio
- Swap in lobster meat for extra indulgence
- Use canned crab for a budget-friendly version
Filling Add-Ins
- Corn, peas, or diced potatoes
- A splash of white wine or sherry
- Red pepper flakes for heat
Dairy Substitutions
- Replace heavy cream with half-and-half for a lighter version
- Use Gruyère or mozzarella for a melty, stretchy finish
How to Make Stuffed Seafood Bread Bowls (Step-by-Step)
1. Prepare the Bread Bowls
Preheat oven to 350°F (175°C).
Cut the tops off the loaves and hollow out the center (leave a ½–¾” shell).
Brush with butter and bake 5–7 minutes if you want a crisp interior.
2. Make the Seafood Filling
Melt butter in a skillet over medium heat.
Cook onion, celery, and bell pepper for 4–5 minutes until softened.
Add garlic and cook 1 minute.
Sprinkle in flour, stirring to form a roux. Cook 1–2 minutes.
Slowly whisk in the stock and cream; bring to a gentle simmer.
Season with smoked paprika, Old Bay, salt, and pepper.
Add shrimp and scallops/crab; cook until shrimp turn pink and scallops are opaque.
Remove from heat and stir in cheese + parsley.
3. Fill the Bread Bowls
Spoon the creamy seafood mixture into each bread bowl.
Top with extra cheese if desired.
4. Bake
Bake 10–12 minutes until bubbly and lightly browned.
5. Serve
Serve immediately with the bread tops for dipping. Heaven!
What to Serve With Seafood Bread Bowls
- Crisp green salad
- Garlic roasted asparagus
- Steamed broccoli
- Lemon wedges
- Chardonnay or sparkling water
- A side of roasted potatoes
Tips for Perfect Seafood Bread Bowls
- Don’t overcook shrimp—they turn rubbery quickly.
- If the filling is too thick, add a splash of stock.
- If too thin, simmer a few extra minutes or add more cheese.
- Bake the bread bowls first for firmer edges.
- Use fresh parsley—it brightens the richness beautifully.
Storage Instructions
Bread bowls: Best served fresh.
Seafood filling:
- Refrigerate up to 2 days
- Freeze up to 2 months (cool completely and store airtight)
Reheat filling gently on stovetop; do not microwave seafood on high heat.
General Information
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total: ~40 minutes
- Servings: 4–6
Frequently Asked Questions
Can I make these ahead?
Yes! Make the filling ahead and refrigerate. Fill and bake bread bowls right before serving.
Can I use pre-cooked seafood?
Yes—add at the very end just to warm through.
What kind of bread works best?
Small round sourdough or boule-style loaves hold up beautifully.
Can I skip the cheese?
Yes, but it helps thicken and enrich the sauce.
Does this get soggy?
Not if you pre-bake the bread bowls for 5–7 minutes.
Conclusion
These Stuffed Seafood Bread Bowls are warm, creamy, comforting, and feel like something you’d order at a seaside restaurant—but made right in your own kitchen. They’re perfect for cozy nights, special dinners, or when you just want to treat yourself to something indulgent and unforgettable.
If you loved this one, try:
- Creamy Shrimp Chowder
- Lobster Mac & Cheese
- Seafood Stuffed Shells
Share the Love!
Tried this recipe? Leave a review or share your photos on Pinterest—I love seeing your creations!
Nutritional Information (Approx. per serving, 6 servings)
- Calories: ~520
- Carbs: 32g
- Fat: 30g
- Protein: 32g
- Sodium: varies by seafood/stock used
Ready for another comfort recipe? Just say the word!
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