SEAFOOD BREAD BOWL RECIPES

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BREAD BOWL SEAFOOD DIP RECIPE: HOW TO MAKE IT



Bread Bowl Seafood Dip Recipe: How to Make It image

"Every Christmas Eve, our family has a special hors d’oeuvre supper and this seafood-stuffed dip is a much-requested staple," says Terry Flewelling of Lacombe, Alberta. "I got the recipe from a friend, who made it for my daughter’s wedding shower. It’s so rich, elegant and creamy—and a huge hit at parties any time of year at all!"

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2-1/4 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 can (6 ounces) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped green onions
1 round loaf (1 pound) sourdough bread
Assorted fresh vegetables

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. , Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. , Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.

Nutrition Facts : Calories 203 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 14g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

BEST SEAFOOD CHOWDER BREAD BOWLS RECIPE - HOW TO MAKE ...



Best Seafood Chowder Bread Bowls Recipe - How to Make ... image

Ayesha Curry knows a thing or two about quick weeknight meals—and this creamy chowder is proof. 

Provided by WOMANSDAY.COM

Categories     30-minute meals    winter    dinner    lunch    main dish

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 6

Number Of Ingredients 13

2 tbsp. unsalted butter
1 small white onion, finely chopped
2 cloves garlic, pressed
1 tbsp. flour
1 1/2 c. low-sodium vegetable broth
1 c. whole milk
1 c. heavy cream
1 lb. baby potatoes (about 20), halved
6 small round breads (I used sourdough)
1 1/2 lb. skinless salmon fillet, cut into 1-inch pieces
1/2 lb. medium peeled and deveined shrimp (about 18), tails removed and shrimp halved
1 c. frozen corn, thawed
Cooked and crumbled bacon and chopped parsley, for serving

Steps:

  • Heat oven to 400°F. Melt butter in a large pot or Dutch oven on medium. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 4 to 5 minutes; stir in garlic and cook for 1 minute. Sprinkle with flour and cook, stirring, for 1 minute. Stir in broth, milk, and cream. Add potatoes and vigorously simmer until they are just tender, 6 to 8 minutes.While potatoes are cooking, prepare bread bowls: Cut tops off each bread, hollow out insides, and bake until warm and crisp on the outside, about 5 minutes. Add salmon, shrimp, and corn to pot and cook until salmon and shrimp are opaque throughout, about 3 minutes. Ladle chowder into bread bowls and top with bacon and parsley, if desired.

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