Over the holidays while visiting family, we had a lot of delicious food. One really tasty dish that we made as a group effort were the seafood stuffed shells! I hope you have as much fun making it as our family did.
Ingredients
12oz jumbo pasta shells
Salt
Extra virgin olive oil
16oz lump crab meat
16oz shrimp
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 shallot
1/4 tsp Old Bay seasoning
Roughly 1/8 cup flat leaf parsley
1/2 tsp black pepper
4 tbsp butter
1 1/2 to 2 tbsp all purpose flour
1 1/2 cups milk
1 bay leaf
1 cup panko
Step 1:
If using frozen shrimp, defrost. In a large pot of water cook pasta according to the baked shells instructions on the box. Use a slotted spoon to transfer shells into a bowl of cold water to cool. In the same pot of boiling pasta water, add your shrimp to poach for about 2 minutes. While poaching the shrimp get a bowl of ice water ready. With the slotted spoon place poached shrimp in the bowl of ice water.
Step 2:
Strain the shells from cold water and drizzle with olive oil. Remove shrimp from ice water and dice. Mince shallot and parsley. In a large bowl add crab, shrimp, mayonnaise, mustard, Old Bay, shallot, parsley and salt and pepper then mix.
Step 3:
In a small sauce pan melt 2 tablespoons of butter on medium heat, add flour and whisk. Once it becomes a paste slowly add milk while continuing to whisk. Add bay leaf and stir until the sauce begins to simmer and thicken. Remove bay leaf and salt and pepper to taste.
Step 4:
Lightly oil your baking dish. Spread about a 1/2 cup of the béchamel sauce. Using a spoon, fill your shells with your seafood mix and place in the baking dish. Once you fill the baking dish (about 26-30 shells) spoon the rest of the sauce on top of the shells.
Step 5:
Melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs and salt to taste. Top your shells with your bread crumb mix. Bake at 325 for 25 minutes. Broil for about 2 to 3 minutes until the top turns golden brown. Garnished with minced parsley.
Serve and Enjoy!
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