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Creamy Shrimp Alfredo Bread Bowl
Ingredients
| 1 | | large round sourdough loaf |
| — | | olive oil (for brushing) |
| 2 tbsp | 30 ml | butter |
| 4 | | cloves garlic, minced |
| 1 1/2 cups | 360 ml | heavy cream |
| 1 1/2 cups | 360 ml | freshly grated Parmesan cheese |
| to taste | | salt and pepper |
| 1 pinch | | nutmeg (optional) |
| 1 lb | 455 g | shrimp (peeled and deveined) |
| 1 tbsp | 15 ml | olive oil or butter |
| 1 tsp | 5 ml | paprika |
| to taste | | salt and pepper |
| — | | fresh parsley, chopped |
| — | | additional paprika or Cajun seasoning for garnish |
| — | | lemon wedges (optional) |
Instructions
- Prepare the Bread Bowl:
- Preheat oven to 375°F (190°C).
- Cut the top off the sourdough loaf and hollow out the center to create a bowl.
- Lightly brush the inside with olive oil.
- Toast in the oven for 10–12 minutes until crisp and golden.
- Cook the Shrimp:
- In a skillet over medium heat, add olive oil or butter.
- Season shrimp with paprika, salt, and pepper.
- Cook for 2–3 minutes per side until pink and opaque. Set aside.
- Make the Alfredo Sauce:
- In a saucepan, melt butter and sauté garlic until fragrant (about 1 minute).
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg (optional).
- Assemble:
- Pour the Alfredo sauce into the bread bowl.
- Top with cooked shrimp.
- Garnish with chopped parsley and a sprinkle of paprika or Cajun seasoning.
- Serve:
- Serve hot with lemon wedges on the side and chunks of bread from the hollowed-out center for dipping!
