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Must-Try Seafood & Shrimp Chili Stuffed Bread Bowls

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Experience the comfort of hearty chili blended with succulent seafood and shrimp, all served in a charming, edible bread bowl. This dish is perfect for cozy nights in or gatherings with friends.

Ingredients

  • Bread bowls (sturdy, rustic, about 6-8 inches in diameter)
  • Large shrimp (21/25 count, peeled and deveined, tails off)
  • Firm white fish (like cod or halibut, cut into 1-inch pieces)
  • Bay scallops
  • Crushed tomatoes
  • Diced tomatoes (fire-roasted for extra depth)
  • Kidney beans (rinsed and drained)
  • Black beans (rinsed and drained)
  • Pinto beans (optional)
  • Seafood broth (or vegetable broth)
  • Chili powder
  • Cumin
  • Smoked paprika
  • Dried oregano
  • Cayenne pepper (optional)
  • Yellow onion (chopped)
  • Garlic (minced)
  • Colorful bell peppers (red, yellow, orange)
  • Sweet corn (fresh or frozen)
  • Non-alcoholic beer alternative (optional)
  • Fresh lime juice
  • Shredded cheddar or Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro or green onions (for garnish)

Instructions

  1. Prepare Your Bread Bowls: Carefully slice off the top 1/2 to 1 inch of each bread bowl to create a lid. Gently scoop out the soft interior bread from the bottom part of the loaf, leaving a sturdy 1-inch thick shell. Don't discard the scooped-out bread; you can tear it into pieces for dipping or toast it for croutons. For an extra layer of protection against sogginess, you can lightly brush the inside of the bread bowls with olive oil and bake them at 350°F (175°C) for 5-7 minutes until lightly golden.
  2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Build the Chili Base: Stir in the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, allowing the spices to bloom. Pour in the crushed tomatoes, diced tomatoes, non-alcoholic beer alternative (if using), and seafood or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes (or up to an hour) to allow the flavors to meld beautifully.
  4. Add Beans and Corn: Stir in the rinsed and drained kidney and black beans, along with the sweet corn. Continue to simmer for another 10 minutes, uncovered, allowing the chili to thicken slightly.
  5. Cook the Seafood: Increase the heat to medium-low. Add the firm white fish pieces (like cod or halibut) and bay scallops to the simmering chili. Cook for 3-4 minutes, then add the peeled and deveined shrimp. Continue cooking for another 3-5 minutes, or until the shrimp are pink and opaque and the fish and scallops are cooked through. Be careful not to overcook, as seafood can become rubbery. If using mussels or clams, add them with the fish and cook until they open, discarding any that remain closed.
  6. Finish the Chili: Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning as needed, adding salt and black pepper to your preference. If you like a bit more heat, a dash more cayenne pepper is perfect.
  7. Assemble and Serve: Ladle the hot seafood and shrimp chili generously into each prepared bread bowl. Garnish with your favorite toppings like shredded cheese, a dollop of sour cream, and fresh cilantro or green onions. Serve immediately with the bread bowl lids on the side, or use them for dipping!

Nutrition

Keywords: To prevent soggy bread bowls, brush the inside with olive oil or melted butter and toast them briefly in the oven. Seafood cooks quickly, so add delicate items like shrimp and scallops in the last 5-10 minutes of cooking. The chili can be made a day in advance for deeper flavors; just add seafood before serving.

Find it online: https://homebitesia.com/must-try-seafood-shrimp-chili-stuffed-bread-bowls/