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Crab and Shrimp Stuffed Shells with Sherry Cream Sauce
2 quarts water
¼ cup chicken bouillon powder
1 tablespoon vegetable oil
12 jumbo shells
3 tablespoons salted butter
4-ounce can of sliced mushrooms, chopped
1 tablespoon flaked dried onion
1 1/2 tablespoons flour
1 cup skim milk
1 cup half and half
1/8 teaspoon white pepper
1 tablespoon Better Than Bouillon Chicken Base
2 egg yolks, beaten
3 tablespoons sherry
5 shakes of Worcestershire sauce
6-ounce can of blue jumbo lump crab meat
1/4 pound cooked shrimp, shelled and chopped
2 tablespoons fresh parsley
1/2 cup fresh Parmesan cheese, finely grated
1. Bring water to boil in large pot. Add chicken bouillon powder and oil, gradually add shells. Cook for 1 minute less than package directions for “al dente” texture. Shells will continue to cook when placed in the oven.
2. Remove and drain. When drained, place shells on paper towel lined baking sheet. Dampen several paper towels and cover shells to keep moist. Set aside.
3. Melt butter in medium saucepan. Add mushrooms and flaked dried onion. Sauté for 5 minutes. Remove mushroom mixture and set aside. You will need to press the butter from the mushrooms back into the pan with a spatula.
4. In the same saucepan add flour and whisk into the butter remaining in pan to make a roux. Blend until smooth and bubbly. Whisk in milk, half and half, white pepper and Better Than Bouillon Chicken Base. Simmer for an additional 5 minutes, whisking occasionally.
5. In a small bowl; add egg yolks and whisk. Ladle 1/2 cup of hot sauce mixture to beaten egg yolks slowly. Whisk together fully and then add to the rest of the sauce slowly. Whisk again. Sauce will thicken as it continues to cook. Stir in Worcestershire sauce and sherry. Bring to low boil. Remove from heat.
6. In medium mixing bowl, toss shrimp, crab meat, mushroom mixture, parsley and 3/4 cup of prepared cream sauce. Stuff mixture into shells. Arrange in a casserole dish sprayed with PAM.
7. Ladle the remaining sauce over stuffed shells. Top with Parmesan cheese.
8. Place casserole dish in cold oven and with heat set to 350 degrees - 20 minutes total. Switch oven to broil until lightly brown.
Serve immediately. Enjoy!
Time: 45 minutes
Serves: 4 (12 shells)
¼ cup chicken bouillon powder
1 tablespoon vegetable oil
12 jumbo shells
3 tablespoons salted butter
4-ounce can of sliced mushrooms, chopped
1 tablespoon flaked dried onion
1 1/2 tablespoons flour
1 cup skim milk
1 cup half and half
1/8 teaspoon white pepper
1 tablespoon Better Than Bouillon Chicken Base
2 egg yolks, beaten
3 tablespoons sherry
5 shakes of Worcestershire sauce
6-ounce can of blue jumbo lump crab meat
1/4 pound cooked shrimp, shelled and chopped
2 tablespoons fresh parsley
1/2 cup fresh Parmesan cheese, finely grated
1. Bring water to boil in large pot. Add chicken bouillon powder and oil, gradually add shells. Cook for 1 minute less than package directions for “al dente” texture. Shells will continue to cook when placed in the oven.
2. Remove and drain. When drained, place shells on paper towel lined baking sheet. Dampen several paper towels and cover shells to keep moist. Set aside.
3. Melt butter in medium saucepan. Add mushrooms and flaked dried onion. Sauté for 5 minutes. Remove mushroom mixture and set aside. You will need to press the butter from the mushrooms back into the pan with a spatula.
4. In the same saucepan add flour and whisk into the butter remaining in pan to make a roux. Blend until smooth and bubbly. Whisk in milk, half and half, white pepper and Better Than Bouillon Chicken Base. Simmer for an additional 5 minutes, whisking occasionally.
5. In a small bowl; add egg yolks and whisk. Ladle 1/2 cup of hot sauce mixture to beaten egg yolks slowly. Whisk together fully and then add to the rest of the sauce slowly. Whisk again. Sauce will thicken as it continues to cook. Stir in Worcestershire sauce and sherry. Bring to low boil. Remove from heat.
6. In medium mixing bowl, toss shrimp, crab meat, mushroom mixture, parsley and 3/4 cup of prepared cream sauce. Stuff mixture into shells. Arrange in a casserole dish sprayed with PAM.
7. Ladle the remaining sauce over stuffed shells. Top with Parmesan cheese.
8. Place casserole dish in cold oven and with heat set to 350 degrees - 20 minutes total. Switch oven to broil until lightly brown.
Serve immediately. Enjoy!
Time: 45 minutes
Serves: 4 (12 shells)