Stuffed Seafood Bread Bowl

The Stuffed Seafood Bread Bowl is a delicious and hearty dish that combines sautéed seafood and vegetables with rich seasoning, all served inside a crusty bread bowl. With a smoky flavor and a satisfying mix of textures, this meal is perfect for seafood lovers looking for something both rustic and flavorful.

Why You’ll Love This Recipe

This recipe brings the best of land and sea together in a wholesome, comfort-food format. The combination of spicy seafood, sweet bell peppers, and a crusty bread bowl creates an ideal balance of flavor and texture. It’s versatile, eye-catching, and satisfying enough to serve as a main course.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Shrimp, peeled and deveined
• Scallops or chopped white fish (optional)
• Yellow and red bell peppers, sliced
• Onion, sliced
• Garlic, minced
• Paprika
• Black pepper
• Olive oil or butter
• Salt
• Crusty bread bowls (round loaves with tops removed and centers hollowed)
• Fresh parsley for garnish

directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Sauté onions and garlic until fragrant.
3. Add sliced bell peppers and cook until slightly softened.
4. Stir in shrimp and scallops; season with salt, paprika, and black pepper.
5. Cook until the seafood is just done and lightly browned.
6. Hollow out the bread bowls and lightly toast them in the oven.
7. Spoon the hot seafood mixture into the bread bowls.
8. Garnish with chopped parsley and serve immediately.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: Approximately 35 minutes

Variations

• Add a splash of white wine or lemon juice for a bright, acidic finish.
• Use a creamy sauce as a base before adding seafood for a richer version.
• Incorporate mussels or clams for more seafood variety.
• Replace bread bowl with pasta or rice for a different serving option.

storage/reheating

Store leftover seafood filling in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium heat. Bread bowls should be freshly toasted before serving, as they do not reheat well.

FAQs

Can I use frozen seafood?

Yes, but thaw and pat it dry before cooking to avoid excess moisture.

What bread works best for bowls?

Use dense, crusty loaves like sourdough or artisan boule-style bread.

Is this dish spicy?

It can be mildly spicy depending on seasoning; adjust to taste.

Can I make this dairy-free?

Yes, simply avoid butter and use oil instead.

Can I prepare the filling ahead of time?

Yes, make the filling a day in advance and store it refrigerated until ready to serve.

How do I keep the bread bowl from becoming soggy?

Lightly toast the inside of the bowl before adding the filling.

What vegetables pair well with the seafood?

Bell peppers, onions, and spinach are excellent additions.

Can I use just shrimp?

Absolutely, shrimp alone makes a great filling.

Can I freeze the seafood filling?

Yes, freeze for up to 1 month in an airtight container.

How do I reheat leftovers?

Reheat the filling in a skillet over medium heat until hot throughout.

Conclusion

The Stuffed Seafood Bread Bowl is a bold, satisfying dish that blends the rich flavors of seasoned seafood with the heartiness of toasted bread. It’s ideal for impressing guests or indulging in a restaurant-quality meal at home. Enjoy the perfect harmony of textures and flavors in each savory bite.

Stuffed Seafood Bread Bowl

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The Stuffed Seafood Bread Bowl is a hearty, rustic dish filled with seasoned shrimp, scallops, and sautéed vegetables, served in a toasted crusty bread bowl. With smoky spices and vibrant textures, it’s a comforting main course for seafood lovers.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéed
• Cuisine: Seafood
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops or chopped white fish (optional)
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or butter
• Salt to taste
• 4 crusty bread bowls (round loaves, tops removed and hollowed)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil or butter in a large skillet over medium-high heat.
3. Add onions and garlic, sauté until fragrant and translucent.
4. Add sliced bell peppers and cook for 4–5 minutes until softened.
5. Stir in shrimp and scallops (or fish), season with salt, paprika, and black pepper.
6. Cook seafood until opaque and lightly browned, about 5–6 minutes.
7. Lightly toast the hollowed-out bread bowls in the oven for 5–7 minutes.
8. Spoon the hot seafood mixture into the toasted bread bowls.
9. Garnish with chopped parsley and serve immediately.

Notes

• Add lemon juice or white wine for brightness.
• Use only shrimp if preferred.
• Lightly toasting the bread helps prevent sogginess.
• Seafood filling can be prepared ahead and reheated.
• Try serving with rice or pasta instead of bread.

Nutrition

• Serving Size: 1 bread bowl
• Calories: 510
• Sugar: 5g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 150mg