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)

Cook Mode Prevent your screen from going dark

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
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