Crabby Shrimp-Stuffed Garlic Bread Bombs

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Using a sharp serrated knife, slice your Italian bread loaf into 2-inch thick rounds. Carefully hollow out the center of each round, leaving just enough bread to form a sturdy shell.

In a skillet over medium heat, melt half of the butter. Add the shrimp, season with salt, pepper, and a pinch of red pepper flakes if you like it spicy. Cook for 2-3 minutes until just pink and opaque. Remove from heat, roughly chop the shrimp, and let them cool slightly.

In a mixing bowl, combine the softened cream cheese, shredded mozzarella, chopped parsley, minced garlic, and the chopped shrimp. Stir well until everything is evenly combined and creamy.

Gently stuff each hollowed bread round with the shrimp-cheese mixture, pressing down to pack generously. Arrange the stuffed rounds, open side up, on the prepared baking sheet.

Drizzle the remaining melted butter over the tops and sides of each bread bomb. Sprinkle with a little extra mozzarella if desired.

Bake for 15-18 minutes, or until the bread is golden brown and the filling is bubbly and lightly browned.

Cool for a few minutes before serving—they’ll be hot and irresistible!