Ingredients
Crusty Italian bread: choose a loaf with a good crunchy crust for best texture
Unsalted butter: melted for brushing and flavor will help the bread toast up beautifully
Fresh shrimp: peeled and deveined opt for the freshest you can find for luscious texture
Cream cheese: softened to blend easily into the filling giving the mix a creamy base
Mozzarella cheese: shredded this melts beautifully and gives the filling that stretchy pull
Fresh parsley: finely chopped for brightness use flat-leaf for best flavor
Garlic: minced this infuses the whole loaf with bold flavor
Salt: helps lift all the seafood and cheese notes
Black pepper: boosts all the other flavors with mild heat
Red pepper flakes: use as much or little as you like for a touch of spice
Step-by-Step Instructions
Prep the Filling:
Chop the shrimp into bite-size pieces to ensure even cooking and easy mixing. In a large bowl mix shrimp cream cheese mozzarella parsley garlic salt pepper and red pepper flakes together until everything is evenly coated and well distributed
Prep the Bread:
Slice the loaf in half lengthwise using a sharp serrated knife. Hollow out the center of each half using your hands or a spoon but leave enough bread around the edges and base to support the filling
Fill and Bake:
Spoon the seafood mixture into each bread half pressing gently to fill all spaces and make an even layer. Preheat your oven to three hundred seventy five degrees Fahrenheit. Brush the outside of the bread shell with melted butter for extra flavor and a crunchy crust. Wrap each half tightly in aluminum foil and place on a baking tray. Bake for fifteen minutes so the filling warms and cheese melts. Remove the foil then bake uncovered for five minutes until the top is golden brown and crusty
Serve:
Let the bread rest for a few minutes before slicing so the filling sets slightly. Slice with a sharp knife and serve each piece warm so the cheese stays gooey
Ezoic
Shrimp and cheese in a bread bowl.
