Spicy Shrimp Stuffed Shells Salad Recipes

SHRIMP SHELL SALAD

Steps:

• For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp., In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp.

MINI SPICY SHRIMP SALAD SANDWICHES

Steps:

• 12 mini soft dinner rolls, toasted
• In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
• In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

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.

SHELLS AND SHRIMP WITH SPINACH

Steps:

• Cook pasta as directed on package; drain well.
• Meanwhile, in 1-quart saucepan, cook bread crumbs and butter over medium-high heat 3 to 4 minutes, stirring constantly, until browned. Stir in parsley; remove from heat.
• In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; remove from skillet and drain on paper towels. Crumble bacon.
• In same skillet, cook onion and garlic in bacon drippings over medium-high heat, stirring frequently, until onion is crisp-tender and starting to brown. Stir in wine and shrimp. Reduce heat to medium; cook 2 to 3 minutes, stirring frequently, until shrimp begin to turn pink.
• Stir in half-and-half, Alfredo sauce, spinach, drained pasta and cooked bacon; cook until thoroughly heated and spinach is wilted. Serve shrimp mixture sprinkled with bread crumb mixture.

SPICY SEAFOOD SHELL APPETIZERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
• In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
• Form phyllo dough into shells. Fill shells with the mixture.
• Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.

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 'N' SHELLS SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended., Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.