Crabby Shrimp Stuffed Garlic Bread Bombs (Print Format)

Hollowed Italian bread stuffed with creamy shrimp, cream cheese, and mozzarella. Baked until golden and crispy.

# Ingredients:

→ Bread Base

01 - 1 loaf crusty Italian bread
02 - ¼ cup butter, melted

→ Seafood Filling

03 - 1 pound fresh shrimp, peeled and deveined
04 - 1 cup cream cheese, softened
05 - ½ cup shredded mozzarella cheese

→ Flavor Boosters

06 - ¼ cup fresh parsley, chopped
07 - 4 cloves garlic, minced
08 - Salt and pepper to taste
09 - Red pepper flakes (optional for heat)

# Steps:

01 - Chop your shrimp into small, bite-sized pieces. In a large bowl, mix the chopped shrimp with softened cream cheese, mozzarella, fresh parsley, minced garlic, salt, and pepper. Stir until everything's beautifully combined!
02 - Slice that crusty Italian bread in half lengthwise, then carefully hollow out the center of each half. You want to leave enough of a shell to hold all that delicious filling without breaking through!
03 - Spoon the shrimp mixture evenly into both bread halves, packing it down gently but firmly. You want every single bite to be loaded with that creamy, garlicky goodness!
04 - Preheat your oven to 375°F. Brush the outside of the bread with melted butter - this gives you that gorgeous golden crust. Wrap each half in foil and bake for 15 minutes.
05 - Remove the foil and bake for another 5 minutes to get that crust nice and crispy. You want it golden and crunchy on the outside while staying creamy and melty inside.
06 - Let it cool for just a few minutes (trust me, the filling will be molten hot!), then slice into portions and serve while it's still warm. Get ready for some seriously happy faces!

# Tips:

01 - These bread bombs are like the ultimate comfort food mashup - creamy shrimp dip meets garlic bread in the most delicious way possible!
02 - Perfect for parties, game day, or when you want to impress your guests with something that looks fancy but is actually pretty easy to make.
03 - Make sure your cream cheese is really soft before mixing - it makes all the difference in getting that smooth, creamy filling.

Go Back