CREAMY SEAFOOD-STUFFED SHELLS
Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.
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.
Nutrition Facts : Calories 593 kcal, Carbohydrate 42 g, Cholesterol 190 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 1482 mg, Sugar 6 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
SEAFOOD PATTY SHELLS
Recipe taken from a recipe card from one of our local grocerie stores. I like making variations of this dish and I will use crabmeat or even leftover cooked salmon. You can also add any kind of your favourite vegetable.
Provided by Poutine
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
- Add white wine and cook until sauce begins to thicken.
- Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
- Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
- Fill patty shells with seafood sauce.
SEAFOOD SUPREME IN PUFF PASTRY SHELLS
These look really yummy! They can be added to or taken from - it is basically very easy. You can add vegetables, mushrooms, onions make them with only shrimp - there are a lot of variations. Found in "The Casual Cook" by Martha Strom, haven't made this as yet - but it sounds great.
Provided by Manami
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook scallops in boiling salted water for 7-10 minutes and drain.
- Melt butter in large sauce pan.
- Add flour, salt and red pepper.
- Blend well.
- Add cream and milk stirring well and cook until thickened.
- Add paprika and worcestershire sauce.
- Blend well, cover and cook 10 minutes over medium heat.
- Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
- Add crab and cook 10 minutes longer.
- Add Sherry, to taste; try 2 tablespoons to begin with.
- It makes a lot of sauce - so says the recipe.
Nutrition Facts : Calories 493.2, Fat 30.3, SaturatedFat 11.6, Cholesterol 162.8, Sodium 433.6, Carbohydrate 27.6, Fiber 0.9, Sugar 0.5, Protein 26.8
PATTY SHELLS
These are better than the ones you buy and much more economical. Fill with your favorite filling. I like creamed salmon with peas.
Provided by cookalot 2
Categories Lunch/Snacks
Time 35m
Yield 6 shells, 3 serving(s)
Number Of Ingredients 4
Steps:
- Crumble together butter, salt, and flour.
- Slowly add milk and form a ball.
- Roll out 1/8 inches thick.
- Cut in circles and put in ungreased muffin tin. Prick with fork all over.
- Bake 325 for 15 minute.
Nutrition Facts : Calories 345.3, Fat 21.6, SaturatedFat 13.5, Cholesterol 57, Sodium 384.5, Carbohydrate 32.8, Fiber 1.1, Sugar 0.1, Protein 5.2
PATTY SHELLS
Once is never enough. Add as many or as little vegetables, to your taste, or serve vegetables on the side.
Provided by kdsmithatf
Categories Lunch/Snacks
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- Bake patty shells according to the package.
- Sweat onions on medium heat until translucent in cast iron pot or skillet.
- Add chicken and cook for five minutes.
- Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
- Add corn and peas and mix through.
- Add cream of mushroom soup and mix through.
- Add one and a half cans warm water.
- Bring to a boil, cook for five minutes (add water if it becomes to thick).
- Stir in poultry seasoning, salt, and pepper.
- Serve spooned into patty shells and over white rice.
- Open a bottle of white (or red, or both) wine.
Nutrition Facts : Calories 1159.6, Fat 66, SaturatedFat 17, Cholesterol 123.7, Sodium 2461.6, Carbohydrate 86.7, Fiber 8.3, Sugar 11.7, Protein 57.9
PATTY SHELLS
Make and share this Patty Shells recipe from Food.com.
Provided by cookalot 2
Categories Breads
Time 35m
Yield 6 shells
Number Of Ingredients 4
Steps:
- Crumble butter, salt, and flour together.
- Slowly add milk and form into ball.
- Roll out 1/8" thick.
- Cut into circles and put in muffin tins.
- Prick with fork.
- Bake 325F for 15 minute.
Nutrition Facts : Calories 172.7, Fat 10.8, SaturatedFat 6.7, Cholesterol 28.5, Sodium 174.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.6
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