Cheesy Garlic Shrimp Bread Bowl

Description

A crusty bread bowl filled with juicy garlic shrimp, melted cheese, butter, and herbs. Crispy on the outside, creamy and savory on the inside—perfect as a comfort meal or party dish.

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Ingredients (Serves 2–3)

For the shrimp filling

• 300 g large shrimp, peeled and deveined

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• ½ tsp paprika

• ¼ tsp black pepper

• ¼ tsp salt (adjust to taste)

• ¼ tsp chili flakes (optional)

• 1 tbsp lemon juice

• 2 tbsp fresh parsley, finely chopped

For the cheese sauce

• 1 tbsp butter

• 1 tbsp all-purpose flour

• ¾ cup heavy cream (or whole milk)

• ½ cup mozzarella cheese, shredded

• ¼ cup Parmesan cheese, grated

• Salt & pepper to taste

For the bread bowl

• 1 large round crusty bread loaf (sourdough or country bread)

• 1 tbsp melted butter (for brushing)

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Instructions

1. Prepare the bread bowl

1. Cut off the top of the bread loaf.

2. Hollow out the center, leaving about 2–2.5 cm thick walls.

3. Lightly brush the inside with melted butter.

4. Bake at 180°C (350°F) for 8–10 minutes until lightly crisp. Set aside.

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2. Cook the shrimp

1. Heat olive oil and butter in a skillet over medium heat.

2. Add garlic and sauté for 20–30 seconds until fragrant.

3. Add shrimp, paprika, salt, pepper, and chili flakes.

4. Cook 2–3 minutes per side until shrimp turn pink and lightly golden.

5. Finish with lemon juice and parsley. Remove shrimp and set aside.

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3. Make the cheese sauce

1. In the same pan (low heat), melt butter.

2. Whisk in flour and cook for 30 seconds.

3. Slowly add cream, whisking constantly until smooth.

4. Add mozzarella and Parmesan. Stir until fully melted and creamy.

5. Season with salt and pepper.

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4. Assemble

1. Fold the cooked shrimp into the cheese sauce.

2. Spoon the mixture into the toasted bread bowl.

3. Sprinkle extra cheese on top if desired.

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5. Final bake

• Bake at 190°C (375°F) for 10–12 minutes, until bubbly and golden on top.

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Serving Suggestions

• Garnish with extra parsley and cracked black pepper

• Serve hot with the bread lid or toasted bread pieces for dipping