Stuffed Shells
Stuffed Shells is an impressive dinner. Made with 1/2 lb. shrimp, 1/3 lb. scallops, 1/3 lb. crabmeat, 3 tbsp. olive oil and 4 cloves garlic, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Saute seafood in olive oil, garlic and parsley over medium heat for about 3 minutes.
When cool, chop into small pieces.
In a large bowl, add seafood mix, garlic from pan, Ricotta, Romano, salt, pepper, fresh lemon juice and egg; mix well.
Cook shells according to directions, then put in lukewarm water for 10 minutes.
In same saute pan, add butter, heavy cream and 1/2 cup Romano cheese over medium heat and whisk.
Cook until thickened, about 10 minutes.
Put 1/2 white sauce on bottom of pan.
Fill shells with seafood mixture.
Pour rest of sauce over top.
Top with a little Romano.
Bake, covered, until heated, about 25 minutes at 350Β°.
You may vary seafood for your likes and dislikes.
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