“Shrimply,” the best! These sourdough mini bread bowls stuffed with shrimp caesar salad were outrageous!
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Here are the different recipes I combined.
Shrimp Caesar Salads in Sourdough Bread Bowls
Ingredients
- 1 breadbowl per person
- ¼ cup olive oil
- 3 minced garlic cloves
- salt to taste
Instructions
- Preheat oven 350℉. Mix oil, garlic salt.
- Cut top off mini loaves and scoop out insides. You can discard or make croutons with the middles!
- Brush oil on top rim and insides of bowls. Bake 10-15 mins or until your desired level of crispness. I did 15 and they were crisp. Personal preference.
- Spoon salad into warm bowls and serve!
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