Tuesday, February 06, 2007
Tinfoil Chef: Stuffed Ricotta Shells w/Shrimp Sauce
Here is an interesting twist on an old Italian favorite!


12 oz. Jumbo Shells
-16 oz. Ricotta Cheese
-16 oz. Frozen cocktail shrimp (Peeled/cooked about 100 pieces)
-2 Cans (10 3/4 oz) Campbells Shrimp Soup
-2 Eggs
-1 Cup Milk
-4 oz. Chopped Pimento
-1 Cup Shredded Cheese (Motzi, Cheddar - your choice)
-2 Cloves Garlic
-2 tsp. Parsley
-2 tsp. Butter or margarine
-2 Tsp. Old Bay (seafood seasoning)

- Bring 4 quarts of water to rolling boil and add Jumbo Shells. Cook Al Dente' as the shells will continue to cook in oven. Drain and rinse with cool water.

- Mix in medium bowl eggs, ricotta cheese, 2 oz. chopped pimento, 1 clove chopped garlic, 1 tsp. parsley, 1 Tsp "Old Bay" and 3/4 c of cheese. (Set 1/4 cup cheese aside)

- In another bowl mix together Cans of Shrimp Soup, milk, 2 oz. chopped pimento, 1 clove chopped garlic, 1 tsp. parsley, 1tsp "Old Bay" and fold in 16 oz of frozen peeled/cooked frozen cocktail shrimp.

- In the bottom of 13 x 9" Lasagna pan smear a little of the soup mixture and add 2 tsp. butter. Fill shells with 1 heaping Tbls of Ricotta mixture and arrange along bottom of pan evenly. (Stuffed side up) Pour Shrimp & Shrimp Soup mixture ontop of shells. Sprinkle with remaining cheese, spritz with Parsley and cover with foil.

- Bake in 350 oven for about 40-45 minutes when bubbly. (Crockpot Low 3 hrs - High 1.5 hrs) Serve with tossed salad or veggie of choice.

Serves: 8-12 total

(NOTE: Most items economically bought in market by size - shells, shrimp, ricotta. I halfed the batch in an oval 4qt crockpot and put the remaining half in 2qt Casserole dish in freezer so that I may thaw, heat up in oven and serve another time. Recipe can be halved if you're able to find smaller packaging. Also the Ricotta, milk and cheese can be substituted with lo-fat and other dietary options )

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Stumble It! .......posted by Margaret @ 8:25 AM  
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