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Cheesy Garlic Shrimp Bread Bowl

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  • Prep Time: 25 minutes

  • Cook Time: 30 minutes

  • Total Time: 55 minutes

  • Course: Appetizer, Main Course

  • Cuisine: American, Fusion

  • Diet: Pescatarian

  • Difficulty: Medium Intensity – Involves multitasking (preparing the bread bowl, cooking the shrimp, and making a cream sauce) but each step is manageable for a confident home cook.

  • Servings: 4 as a main, 6-8 as an appetizer

  • Yield: 1 large bread bowl

Equipment

  • Baking Sheet

  • Large Skillet or Sauté Pan

  • Mixing Bowls

  • Serrated Knife

  • Whisk

  • Spoon or Ladle

Ingredients

For the Bread Bowl:

  • 1 large round sourdough bread boule (about 10-12 inches in diameter)

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon fresh parsley, chopped

  • 1 clove garlic, minced

For the Cheesy Garlic Shrimp Filling:

  • 1.5 lbs large raw shrimp (16/20 count), peeled and deveined, tails on or off

  • 2 tablespoons olive oil, divided

  • 4 tablespoons unsalted butter, divided

  • 6 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 1.5 cups whole milk, warmed

  • 1 cup heavy cream

  • 1/2 cup chicken or vegetable broth

  • 1 teaspoon Dijon mustard

  • 1.5 cups shredded cheese (a blend of Italian cheeses like Mozzarella, Fontina, and Parmesan is ideal)

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/4 cup dry white wine (like Sauvignon Blanc) – optional, but recommended

  • Salt and freshly ground black pepper, to taste

For Garnish:

  • 2 tablespoons fresh parsley, finely chopped

  • 1 lemon, cut into wedges

  • Grated Parmesan cheese

Instructions

Part 1: Preparing the Edible Vessel

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Hollow the Bread: Using a serrated knife, slice off the top quarter of the sourdough boule, as if you were carving a pumpkin. Set the “lid” aside. Carefully use your hands and the knife to tear out the soft interior of the bread, leaving a 1-inch thick shell. Be careful not to tear through the bottom or sides.

  3. Toast the Bowl: In a small bowl, combine the 2 tablespoons of melted butter, 1 tablespoon of parsley, and 1 minced garlic clove. Brush this mixture generously all over the inside of the bread bowl and the inside of the reserved lid. Place the hollowed-out bowl and the lid on the prepared baking sheet. Toast in the preheated oven for 10-12 minutes, until the edges are slightly crisp and golden. Remove and set aside.

Part 2: Creating the Creamy Shrimp Filling

  1. Cook the Shrimp: Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are just pink and opaque. Do not overcook. Immediately remove the shrimp from the skillet and set aside.

  2. Build the Garlic Base: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the 6 cloves of minced garlic and the optional red pepper flakes. Sauté for 30-60 seconds until very fragrant but not browned.

  3. Deglaze (Optional but Recommended): If using white wine, pour it into the skillet. Use a wooden spoon to scrape up any browned bits from the shrimp from the bottom of the pan. Let the wine simmer until reduced by half, about 2 minutes.

  4. Make the Roux: Sprinkle the 1/4 cup of flour over the garlic and butter. Whisk constantly and cook for 1-2 minutes to create a pale golden roux, which will thicken the sauce.

  5. Create the Cream Sauce: Gradually pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Then, whisk in the chicken broth and Dijon mustard. Bring the sauce to a gentle simmer, continuing to whisk until it thickens noticeably, about 3-5 minutes.

  6. Add the Cheese: Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the 1.5 cups of shredded cheese blend until the cheese is completely melted and the sauce is smooth. Season generously with salt and pepper to taste.

  7. Combine with Shrimp: Gently fold the cooked shrimp back into the creamy cheese sauce.

Part 3: Assembly and Final Bake

  1. Fill the Bowl: Carefully ladle the cheesy garlic shrimp and all of the sauce into the prepared, toasted bread bowl. It should be filled to the top. Sprinkle a little extra cheese on top if desired.

  2. Bake to Bubbly Perfection: Place the filled bread bowl (without the lid) on the baking sheet back into the 375°F (190°C) oven. Bake for 12-15 minutes, or until the filling is bubbly and the top is lightly golden.

  3. Garnish and Serve: Remove from the oven and let it rest for 3-5 minutes to set slightly. Garnish generously with the remaining 2 tablespoons of fresh parsley and a squeeze of fresh lemon juice. Place the toasted lid alongside for a dramatic presentation.

Serving and Presentation

Place the entire bread bowl on a large serving platter. Serve with the lemon wedges and provide spoons for serving the filling and small plates for guests. Encourage everyone to tear off pieces of the bread bowl to scoop up the delicious cheesy shrimp filling.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and brands used, and the amount of bread consumed.

Serving Size: 1/4 of the recipe (including bread bowl)
Calories: ~985
Total Fat: 52g (67% DV)

  • Saturated Fat: 28g (140% DV)
    Cholesterol: 345mg (115% DV)
    Sodium: 1450mg (63% DV)
    Total Carbohydrates: 75g (27% DV)

  • Dietary Fiber: 3g (11% DV)

  • Sugars: 10g
    Protein: 50g
    Vitamin D: 3mcg (15% DV)
    Calcium: 550mg (40% DV)
    Iron: 6mg (33% DV)
    Potassium: 580mg (12% DV)

Chef’s Notes & Tips for Success

  • Bread Choice is Key: A sturdy, crusty sourdough is ideal because it holds its shape well against the creamy filling. Avoid soft, fluffy breads like sandwich loaves, as they will become soggy too quickly.

  • Don’t Overcook the Shrimp: This is the most common mistake. The shrimp will continue to cook when added back to the sauce and during the final bake. Searing them just until pink ensures they remain tender and juicy, not rubbery.

  • Warm Your Milk: Using warmed milk when making the roux helps it incorporate smoothly and prevents the sauce from becoming lumpy.

  • Use the Bread Insides: Don’t waste the soft bread you hollowed out! Tear it into chunks, toss it with a little olive oil and garlic powder, and toast them on the baking sheet alongside the bowl to make delicious croutons for salads or soups.

  • Make it Ahead: You can prepare the bread bowl and the filling separately up to a day in advance. Store the toasted bread bowl wrapped at room temperature and the filling in an airtight container in the fridge. Assemble and bake just before serving, adding 5-10 minutes to the baking time since the filling will be cold.

  • Customize It: Add 1 cup of chopped spinach or kale to the sauce when you add the cheese for a pop of color and nutrients. Diced and sautéed mushrooms would also be a delicious addition.

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