Shrimp and Cream Cheese Stuffed Garlic Bread (Print-Friendly Version)

A hollowed Italian loaf holds chopped shrimp, cream cheese, mozzarella and garlic. Cook the seafood filling before loading the bread, then finish it in the oven. The supplied ingredients contain shrimp but no crab, so this version is described as shrimp-stuffed bread.

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# Ingredients You’ll Need:

→ Bread Base

01 - 1 loaf crusty Italian bread

02 - 60 ml unsalted butter, melted

→ Seafood Filling

03 - 450 g fresh shrimp, peeled and deveined

04 - 225 g cream cheese, softened

05 - 60 g mozzarella cheese, shredded

→ Flavor Boosters

06 - 15 g fresh parsley, finely chopped

07 - 4 cloves garlic, minced

08 - Salt, to taste

09 - Black pepper, to taste

10 - Red pepper flakes, as desired

# How to Make It:

01 - Heat the oven to 375°F and prepare a rimmed tray.

02 - Split the loaf lengthwise and hollow each half, leaving sturdy shells. Pat peeled shrimp dry and chop into similar bite-size pieces.

03 - Warm a little of the measured butter in a skillet and briefly cook the garlic. Add shrimp and cook until firm, pearly and opaque, checking 145°F.

04 - Mix the cooked shrimp with softened cream cheese, mozzarella, parsley, pepper and salt to taste.

05 - Divide between the bread shells without packing into a deep mound. Brush the remaining measured butter over the bread and cover loosely with foil.

06 - Bake about fifteen minutes, then uncover for roughly five more minutes or until crisp, checking the filling reaches 165°F. Rest briefly before slicing and serve hot.

# Extra Suggestions:

01 - The ingredient list calls for fresh peeled shrimp.

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