Can I use a different type of bread?

Yes, though ciabatta gives the best results. A wide sourdough boule or a thick-cut Italian loaf can work, but make sure the loaf is wide enough to hold the filling without spilling. Avoid baguettes since they are too narrow and the filling will overflow. Whatever bread you use, the pre-toast step is still important to prevent sogginess.

Can I make this ahead of time?

You can prepare the components up to a day in advance. Toast the bread boats, cook the shrimp filling, and store them separately in the refrigerator. When you are ready to serve, fill the boats, add the cheese, and bake as directed, adding 2 to 3 extra minutes since everything starts cold. Assembling and then refrigerating overnight is not recommended since the bread will absorb moisture from the filling and soften.

How do I prevent the bread from getting soggy?

The pre-toast step is the most important defense against a soggy bottom. Beyond that, make sure your shrimp are thoroughly patted dry before cooking, since excess surface water adds liquid to the pan sauce. Also, spoon the filling in just before baking rather than letting it sit in the boats and soak. If your bread is very fresh and soft, an extra minute or two of pre-toasting time helps.

What size shrimp should I use?

Large shrimp, labeled 21/25 count per pound, are ideal. They are big enough to hold up to the oven heat without turning rubbery, and they fit naturally into the bread boats in a single layer. Jumbo shrimp can work but may need an extra 30 seconds in the skillet. Avoid small or medium shrimp since they cook too quickly and tend to get lost under the cheese layer.

Shrimp Scampi Stuffed Garlic Bread Boats Recipe

Description

Shrimp Scampi Stuffed Garlic Bread Boats are hollowed-out ciabatta loaves toasted in garlic butter, filled with seasoned seared shrimp and a rich garlic-lemon pan sauce, then blanketed in parmesan and mozzarella and baked until the cheese is golden and bubbly. The pre-toast step keeps the bread crispy rather than soggy. This recipe makes 8 servings as an appetizer or 4 servings as a main course.

Ingredients

Scale

For the bread boats:

2 ciabatta loaves (halved lengthwise, interior scooped out)

3 tablespoons unsalted butter (melted)

3 cloves fresh garlic (minced fine)

For the shrimp filling:

1 lb large shrimp (peeled, deveined, patted dry)

3 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves fresh garlic (minced fine)

1 teaspoon Creole seasoning

2 tablespoons fresh lemon juice

For the cheese topping:

1/2 cup parmesan cheese (freshly grated)

1 cup mozzarella cheese (shredded)

3 tablespoons fresh flat-leaf parsley (chopped, for serving)

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Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Halve each ciabatta loaf lengthwise using a serrated knife, then scoop out some of the soft interior crumb with a spoon, leaving about a half-inch wall all the way around to form sturdy boats.

2. Stir together the melted butter and 3 cloves minced garlic. Brush this mixture generously over the cut surfaces of each bread boat. Place them cut side up on the prepared baking sheet and toast in the oven for 5 minutes, until the surface feels dry and the edges are just beginning to turn golden. Remove and set aside.

3. Pat the shrimp completely dry with paper towels. Season them evenly with Creole seasoning. Heat a large skillet over medium-high heat, then add olive oil and the remaining 3 tablespoons butter. When the butter foams and the foam begins to settle, add the remaining 3 cloves minced garlic and stir for 30 seconds until fragrant and lightly golden.

4. Add the shrimp to the skillet in a single layer. Cook for 90 seconds per side, just until the shrimp turn pink and begin to curl. Do not cook them all the way through at this stage since they will finish in the oven. Remove the skillet from heat and pour the fresh lemon juice over the shrimp, stirring to coat.

5. Spoon the shrimp and all of the pan sauce evenly into the four pre-toasted bread boat halves, distributing the shrimp in a single snug layer so the sauce soaks into the crumb rather than pooling.

6. Sprinkle the freshly grated parmesan evenly over each filled boat, then cover generously with shredded mozzarella. The parmesan layer goes first so it has direct contact with the heat for browning.

7. Return the baking sheet to the 400 degree F oven and bake for 10 to 12 minutes, until the cheese is deep golden and you can hear a faint sizzle from the shrimp beneath. The edges of the bread should be a rich amber color.

8. Remove from the oven and scatter fresh chopped parsley over the top. Let the boats rest for 2 minutes before slicing each half into 2 to 3 pieces with the serrated knife. Serve immediately while the cheese is still stretchy and the crust is crackling.

Notes

Store leftovers wrapped tightly in the refrigerator for up to 2 days. Reheat on a baking sheet at 375 degrees F for 8 to 10 minutes to restore the crispiness. Avoid the microwave as it makes the bread rubbery.

Bread tip: Ciabatta gives the best results because of its open crumb and sturdy crust. A wide sourdough loaf or thick Italian bread can work in a pinch, but avoid baguettes since they are too narrow to hold the filling.

Shrimp tip: Use 21/25 count large shrimp. Pat them completely dry before seasoning or they will steam in the pan instead of searing, and you will miss the light golden color that adds flavor.

Make-ahead tip: Toast the bread boats and cook the shrimp filling separately up to one day ahead. Store in separate containers in the refrigerator. Fill, top with cheese, and bake when ready to serve, adding 2 to 3 extra minutes to account for the cold start.

Prep Time: 25 min
Cook Time: 23 min
Category: Appetizer
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bread boat piece
Calories: 380 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 145 mg