Marinated Stuffed Shells With Scallops Or Shrimp Recipes

SEAFOOD-STUFFED SHELLS RECIPE

Steps:

• Preheat oven to 325°F (160°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.
• Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
• In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
• In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.
• Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.
• Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

MARINATED STUFFED SHELLS WITH SCALLOPS OR SHRIMP

Steps:

• Cook pasta according to directions.
• In medium bowl combine the tomato sauce and vinegar. When the pasta is finished cooking remove from the water with tongs or a spoon and put the bowl. Also, add the hot water. Let marinate at room temp for 20 minutes.
• In the same pot steam the shrimp or scallops for 3-5minutes. Drain and cool in the fridge until pasta is done marinating.
• In a small bowl stir the cheeses, bread crumbs and salt and pepper. Fold in the shrimp or scallops.
• Stuff the marinated shells with the mixture and place in an 8x8 baking dish.( This can be a little messy, but I hold the shells in one hand and spoon the filling in with the other to keep one hand clean at all times).
• Top with the tomato marinade and as much mozzarella as you prefer.
• Bake at 350 F for about 20 minutes or until cheese is nice and melted.