Description
A warm and hearty stuffed seafood bread bowl filled with a creamy mixture of shrimp, crab, and clams, served in a crunchy sourdough bowl.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb clams, cooked and shelled (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 4 large sourdough bread bowls
- 1 tablespoon olive oil (for brushing)
Instructions
- Prepare the sourdough bread bowls by slicing off the tops and hollowing out the insides.
- Lightly brush the insides and edges with olive oil and bake for 10 minutes.
- In a pot, heat olive oil and unsalted butter over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Sprinkle in the flour and stir to create a roux, cooking for about a minute.
- Gradually stir in heavy cream and seafood broth, then add Old Bay seasoning and cayenne pepper to taste. Let simmer for 5-7 minutes.
- Fold in shrimp and optional clams, cooking for 1-2 minutes until warmed.
- Add fresh lemon juice and parsley, adjusting seasoning with salt and pepper.
- Garnish with parsley or additional Old Bay seasoning and spoon the mixture into the toasted bread bowls.
- Serve immediately with the toasted bread tops on the side.
Notes
Consider using fresh seafood for the best flavor. For a vegetarian version, substitute seafood with mushrooms or artichokes, and use vegetable broth.
