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.
DO-AHEAD STUFFED SHELLS
A delicious dish you complete in advance, freeze, then serve when time is limitied (like during the hectic holiday season). You can substitute 1 T. minced fresh herbs for each t. dried herbs required. Serve with a nice Chianti.
Provided by JackieOhNo
Categories Pasta Shells
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- If serving immediately, heat oven to 350 degrees.
- Make Tomato Sauce: Soak mushrooms in the warm warm until softened, 30 minutes. Drain and reserve liquid. Finely chop mushrooms.
- Heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes. Add wine and cook until almost evaporated. Stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes. Chop parsley with basil; add to sauce and simmer 5 minutes. Taste and adjust seasonings.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes. Drain and set aside.
- Mix remaining ingredients except Parmesan in medium bowl, then stir in 1/4 cup Parmesan until blended.
- Using soup spoon, stuff pasta shells with cheese mixture.
- Place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles. Place shells over tomato sauce, then spoon remaining sauce over shells.
- Sprinkle remaining 1/4 cup Parmesan over shells. Cover and bake until heated through, 12-15 minutes. Serve with additional Parmesan.
- Or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated Parmesan cheese.
Nutrition Facts : Calories 650.1, Fat 30.6, SaturatedFat 14.9, Cholesterol 141.6, Sodium 973.6, Carbohydrate 61.8, Fiber 5.9, Sugar 9, Protein 31.8
CRAWFISH ZERPA (STUFFED SHELLS)
Are you looking for something different, yet not too difficult to wow your friends at dinner? Well, here it is. Shrimp may be substituted. Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. This is a very rich and absolutely FABULOUS dish, crying out to be served at your next dinner party. It's not called for in the recipe but I like to add chopped green onions and fresh parsley just before serving. Serve with a big green salad tossed with a simple herb vinaigrette, and hot French bread and perhaps a nice Beaujolais. Bon Appetit, y'all!
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place tails and bread in food processor.
- Pulsate until coarsely ground.
- Set aside.
- Melt butter and add flour, stirring constantly. Add half and half gradually and let mixture simmer until reduced to 1 cup.
- Add reserved crawfish mixture and seasonings to half and half.
- Boil macaroni in salted water until al dente.
- Stir gently while cooking to keep shells apart. Drain.
- Cool enough to handle.
- Stuff each shell with a heaping tablespoon of crawfish mixture, closing shell over filling.
- To make sauce: Boil cream, stock, and butter in a medium saucepan until reduced by one-half. Add basil and salt and pepper to taste.
- Place small amount on bottom of casserole dish or individual ramekins coated with nonstick spray.
- Place stuffed shells in dish, pouring remaining sauce over the top.
- Sprinkle with Parmesan and paprika.
- Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes.
- *To make crawfish stock: Boil crawfish peelings with a little dry sherry (or water), garlic, onion juice, celery seed and a dab of butter.
- Strain.
- May be frozen for future use.
Nutrition Facts : Calories 668.5, Fat 51.2, SaturatedFat 31.4, Cholesterol 247.4, Sodium 315, Carbohydrate 32.2, Fiber 1.2, Sugar 1.1, Protein 20.8
CRAWFISH ZERPA
Crawfish Zerpa was the grand prize winner in the 1986 Times-Picayune Cooking Contest, created by Jacqueline S. Keller. I'm guessing at preparation time.
Provided by Brookelynne26
Categories Crawfish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- *To make crawfish stock: Boil crawfish peelings with a little dry sherry (or water), garlic, onion juice, celery seed and a dab of butter. Strain. May be frozen for future use.
- Preheat oven to 350°F.
- Place tails and bread in food processor. Pulsate until coarsely ground. Set aside. Melt butter and add flour, stirring constantly. Add half and half gradually and let mixture simmer until reduced to 1 cup. Add reserved crawfish mixture and seasonings to half and half.
- Boil macaroni in salted water until al dente. Stir gently while cooking to keep shells apart. Drain. Cool enough to handle. Stuff each shell with a heaping tablespoon of crawfish mixture, closing shell over filling.
- To make sauce: Boil cream, stock, and butter in a medium saucepan until reduced by one-half. Add basil and salt and pepper to taste. Place small amount on bottom of casserole dish or individual ramekins coated with nonstick spray. Place stuffed shells in dish, pouring remaining sauce over the top. Sprinkle with Parmesan and paprika. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes.
Nutrition Facts : Calories 668.5, Fat 51.2, SaturatedFat 31.4, Cholesterol 247.4, Sodium 315, Carbohydrate 32.2, Fiber 1.2, Sugar 1.1, Protein 20.8
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