Shrimp And Crab Stuffed Shells Recipe Recipe For Stuffed

SEAFOOD & CREAM CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

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.

CRAB AND SEAFOOD STUFFED SHELLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly.
• While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese.
• Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.

SEAFOOD STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. While the water is coming to a boil, mince the garlic, chop the scallions and set both aside. Once the water has come to a boil, cook the pasta for five minutes, then drain and rinse in cool water. While the pasta is cooking, bring the olive oil to a medium heat in a skillet and saute the garlic and scallion for 2-3 minutes, remove from heat and set aside. Rough chop the shrimp and place it in a large bowl. Shred the spinach and add the spinach,scallion and garlic into the bowl. Then, add in the crab meat, egg, Old Bay, 1/2 cup Parmesan cheese, and Panko crumbs and stir until all of the ingredients are thoroughly incorporated. Fill each shell with the seafood mixture and place the shells into a baking pan. Now it's time to make the Alfredo sauce. In a large skillet, bring the heavy whipping cream to a medium heat, then whisk in the remaining Parmesan cheese and black pepper. Then, pour the Alfredo sauce over the shells. Sprinkle the shells with Panko crumbs and bake for 20-25 minutes. Remove the shells from the oven, plate, spoon some of the sauce from the baking pan over the shells, and enjoy.

SHRIMP SCAMPI STUFFED SHELLS

Steps:

• For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
• Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
• Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
• Preheat the oven to 375 degrees F.
• For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
• To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
• For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

AMAZING CRAB SHELLS

Steps:

• Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
• In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
• Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.

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.

STUFFED SALMON WITH SHRIMP AND CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
• Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
• Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
• Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
• Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

AMAZING CRAB STUFFED PASTA SHELLS

Steps:

• Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth using hand mixer or food processor.
• Fold in the crab meat, shrimp, and scallions until evenly combined.
• Stuff the shells with the mixture and place on a serving dish.
• Cover tightly and refrigerate for at least an hour and up to 12 hours before serving.
• Can cut the shells in half prior to serving as these are very filling.