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Tuesday, November 4, 2014

Shrimp and Crab Stuffed Shells

Delicious shrimp and crab are mixed with ricotta, stuffed into pasta shells and baked in a sinful roast garlic cream sauce.

Hun... What's for Dinner? Shrimp and Crab Stuffed Shells with Roast Garlic Cream Sauce


This recipe won the Great Cream Challenge, about 5 months ago. Thank you so much to everyone who voted for it. I didn't take the time to share the recipe, here on my blog, since the summer was so busy and this dish is so comforting and perfect for the cold weather that is finally upon us. When approached to participate in this challenge, I really didn't know what I was going to make. I had to create a stuffed pasta recipe, that used cream. After thinking about it for a few days, I bounced my idea off Hubby, who said he would LOVE to try my creation.

In the kitchen I went, to make these decadent stuffed shells. The smell coming from the oven was amazing, as the pasta baked. We all eagerly set the table for dinner, as the shells rested to set slightly. We all ate with great gusto (even the kiddos) and by the end of the meal Hubby decided that these had to be my entry to the contest. So I sent it off, crossing my fingers that everyone would like them. I'm not really a big fan of voting contests, since it often turns into a popularity contest, rather than which recipe really deserves to win. Thankfully, the foodies voting, did so based on what recipe they would like to eat, rather than who made the recipe. It was a close race, but these beauties came out on top.

They are very decadent and indulgent. They have a great sweet and savoury contrast and the garlic cream sauce blends all the flavours together. These would totally be perfect for a special dinner, or for entertaining.


Hun... What's for Dinner? Shrimp and Crab Stuffed Shells with Roast Garlic Cream Sauce



Shrimp & Crab Stuffed Shells with Garlic Cream Sauce

1 head of garlic
1 Tbs olive oil
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp coarse sea salt
1/2 box of large pasta shells
1 Tbs butter
1 small onion, finely chopped
3 mini red sweet peppers, finely chopped
1-340g pkg 50/61 count raw shrimp, peeled and chopped
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp celery salt
1/4 tsp paprika
1-475g container of Ricotta cheese
1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
1-120g can of chunk crab meat, drained
1 C shredded Mozzarella, divided
1/3 C Parmesan
1 egg
1/2 tsp fresh ground pepper
1-500g container of 35% cream
1 C milk
1 Tbs flour
1/4 C Canadian Parmesan


Preheat oven to 400°F. Slice top off of the head of garlic, drizzle with olive oil and season with salt and pepper. Wrap in foil and bake until very soft and fragrant; about 30-45 minutes. Let cool and remove cloves from skin.

Bring a large pot of water to a boil, and add 1/4 tsp coarse sea salt. Add in large shells and cook according to package directions. Drain and set aside.

Reduce the oven heat to 350°F.

In a skillet, melt butter over medium heat. Add in onion and red pepper, and cook until onions are translucent; about 3 minutes. Add in shrimp and season with the garlic powder, onion powder, celery salt and paprika. Cook until shrimp becomes pink and opaque; about 3-5 minutes. Remove from skillet and let cool.

In a large bowl, combine the ricotta, both cans of crab meat, Parmesan, mozzarella, egg and 1/2 tsp fresh ground pepper. Stir in cooled shrimp mixture.

Coat the bottom of a baking dish with butter. Fill each pasta shell with 2 tablespoons of shrimp/crab filling and place in baking dish. Repeat until all shells have been filled.

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce heat and simmer for 10 minutes, adding in the roasted garlic, salt and pepper. Remove from heat and whisk in the flour and remaining 1/4 cup parmesan cheese. Return to simmer, until sauce has thickened; 5 minutes.

Pour half the sauce over the filled pasta shells, in baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes; until top begins to brown. Serve with remaining sauce, which has been kept warm.


This recipe is being shared at these AWESOME linky parties

Hearth and Soul                                           #TheWeekendSocial
Wednesday Round Up
Project Parade
Hit me with your Best Shot
Thursday Favorite Things
Full Plate Thursday
Create it Thursday
Inspire Us Thursday
#PureBlogLove


15 comments:

Megan Lang said...

This sounds absolutely to-die-for! I wish I could get my hubby to eat anything from the water.

Tiffany said...

I could definitely make this and I think I will, it looks amazing!

lovefoodies said...

Fabulous recipe with so many delicious ingredients. It's going on my list to try very soon!

Evelyn Osborn said...

These look and sound delicious!!

Pinned!!

Joanne DiPalo said...

I love shrimp, I make it all the time. Your shrimp and crab stuffed shells sounds so delicious. I'm adding this to my 'must make' list. Pinning/sharing.

Culinary Ginger said...

What is better than shrimp and crab in a cream sauce? Lovely recipe.

Kecia'sFlavor Breakthrough said...

This looks absolutely incredible! I can see why it would be a winner!!

mealplanmaven said...

I can so understand why this is a contest winning dish! Everything about it screams "make me soon, please!"

April J Harris said...

Your Shrimp and Crab Stuffed Shells look delectable, Cindy! The recipe sounds so delicious too. No wonder you won the Great Cream Challenge :-) Thank you for sharing this recipe with us at the Hearth and Soul hop.

Swathi Iyer said...

Delicious lovely recipe, thanks for sharing with Hearth and soul blog hop. pinning.

Miz Helen said...

This would be a fantastic dish, Cindy! Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Anonymous said...

What is 35% cream

Cindy @ Hun What's Dinner? said...

It is also known as heavy cream, or whipping cream. It has the highest fat content of cream sold in the store.

Susan Backus said...

This sounds wonderful. I'm just wondering, do you really need to use the garlic powder when you've already got an entire head of garlic in the sauce?

Cindy @ Hun What's for Dinner? said...

Hi Susan,
Yes the garlic powder is used to season the shrimp, while the head of roasted garlic is used for the cream sauce.