Friday, January 18, 2019

Seafood Stuffed Shells in a Sherry Cream Sauce






Seafood Stuffed Shells in a Sherry Cream Sauce





Seafood Stuffed Shells in a Sherry Cream Sauce is a dinner fit for a special occasion with buttery crab, tender shrimp and a mild cream sauce.

Ingredients
  • 1 3/4 teaspoon salt divided
  • 1 tablespoon vegetable oil
  • 12 jumbo shells
  • 3 tablespoons salted butter
  • 8 ounces mushrooms , cleaned and chopped
  • 1/4 cup white onion , finely chopped
  • 1 1/2 tablespoons flour
  • 1 cup skim milk
  • 1 cup half and half
  • 1/8 teaspoon white pepper
  • 2 egg yolks , beaten
  • 3 tablespoons sherry
  • 5 shakes of Worcestershire sauce
  • 6 ounces crab meat
  • 1/4 pound cooked shrimp , shelled and chopped
  • 2 tablespoons fresh parsley
  • 1/2 cup fresh Parmesan cheese , finely grated

Instructions

1.   Boil water, 1 teaspoon of salt and oil in a large sauce pan or dutch oven. Gradually add shells when water is at a rapid boil. Boil for 1 minute less than package directions for "al dente". Shells will continue to cook when placed in the oven. To avoid mushy pasta, you want to initially under-cook.
2.   Remove and drain on a paper towel lined baking sheet. Dampen 2 paper towels and place them on top of shells to keep them moist. Set aside.
3.   …………………………………….
4.   ……………………………………………..
Full instructions:Click here