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A cozy and quick treat featuring crisp, buttery French bread filled with a creamy, garlicky shrimp mixture topped with bubbly, golden melted cheeses. Ready in about 30 minutes, perfect as an appetizer or weeknight dinner.

Ingredients

Scale
  • 1 French bread loaf, cut in half lengthwise
  • 1 tablespoon melted butter
  • 1 pound large raw shrimp, peeled, deveined, patted dry, and chopped
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese (divided)
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped chives

Instructions

  1. Preheat oven to 425°F (218°C).
  2. Peel, devein, thaw if needed, pat shrimp dry, and chop into even-sized pieces.
  3. Cut the French bread loaf in half lengthwise and scoop out some of the bread crumb from both halves.
  4. Brush the cut sides of the bread evenly with melted butter.
  5. Place the bread cut-side up on a baking sheet and toast in the oven for about 4 minutes, then remove.
  6. In a small skillet, melt 1 tablespoon butter over low heat, add minced garlic, and cook 20–30 seconds until fragrant; remove from heat.
  7. In a mixing bowl, combine softened cream cheese, mayonnaise, 1/2 cup mozzarella, Monterey Jack, Parmesan, Italian seasoning, paprika, salt, pepper, chives, and the garlic butter; mix until smooth.
  8. Gently fold the raw chopped shrimp into the cheesy mixture until combined.
  9. Spoon the shrimp filling evenly into the hollowed, toasted bread halves.
  10. Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the filling.
  11. Bake at 425°F (218°C) for 10–12 minutes until shrimp are opaque and reach 145°F (63°C) internally.
  12. Switch the oven to broil and broil for 30–60 seconds, watching closely, until the top is golden.
  13. Let rest for 2 minutes, then slice and serve.

Notes

Ensure shrimp are fully thawed and patted dry to avoid watery filling., Chop shrimp uniformly for even cooking., Avoid overbaking or overbroiling to keep shrimp tender and achieve golden crust., Use an instant-read thermometer to confirm shrimp reach 145°F (63°C)., Adjust baking time if using softer or thinner bread to prevent sogginess., Flavor variations: substitute Monterey Jack with fontina, pepper jack, or Gruyère; add spice with cayenne, red pepper flakes, or sriracha., For vegetarian option, substitute shrimp with sautéed mushrooms or artichoke hearts, increase garlic and herbs., Leftovers keep in airtight container refrigerated for up to 2 days; reheat in oven at 350°F (175°C) for 8–12 minutes., Prepare filling and hollow bread up to 24 hours ahead; keep raw filling chilled and bake the same day for freshness and safety., Avoid freezing whole uncooked shrimp bread boats; freeze cooked shrimp filling separately if desired.

Nutrition

Find it online: https://cozyovenkitchen.com/golden-cheesy-shrimp-garlic-bread-boats/