Sea Shells With Shrimp Pearls Recipes

SEAFOOD ALFREDO STUFFED SHELLS

Steps:

• Cook shells until they are almost done and set aside.
• Preheat oven to 350 and lightly grease a casserole dish.
• In a medium mixing bowl, place diced green onion and Mozzarella cheese.
• In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
• Add seafood and mix.
• Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
• You can make Alfredo in the same pan as you cooked seafood.
• Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
• Add cheeses and some salt, mix well. Simmer for about 5 minutes.
• Add sauce to the casserole dish.
• Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
• Grate some Parmesan cheese over the top.
• Bake for 17-20 minutes.

SEA SHELLS CON BROCCOLI

Steps:

• cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
• Drain, cover, and set aside.
• Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
• cook 1 minute.
• add wine and reduce by 1/2. Add broth.
• Toss broccoli and shells with broth mixture and stir until heated through.
• Add cheese and season to taste with salt and pepper.

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.

SEA SHELL SHRIMP SALAD

Steps:

• Cook shells as it is directed on pkg.
• Rinse and drain well.
• In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt.
• Mix well.
• Add cumcumbers,carrots, shrimp and shells.
• Mix well Cover and chill in ref.
• for 2-4hours or overnight.

SHRIMP AND "PEARLS"

Steps:

• Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
• While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
• Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
• Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.