Seafood Stuffed Shells
Photo: flickr user Marshall Astor - Food Pornographer
Ingredients
36 pasta shells for filling
2 cups cooked Minute Rice
2 tablespoons oil
1/2 cup chopped onion
1/4 cup grated carrot
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
6 ounces can drained crabmeat, save juice
10 ounces can drained baby clams, save juice
2 cups crushed Ritz crackers
1/2 cup grated Romano cheese
1 egg, slightly beaten
2 cans cream of chicken soup, undiluted
1 cup white wine
Preparation
1
Cook shells three minutes less than package directs. Cook rice two minutes less than package directs. (Rice doubles in volume when cooked, use only one cup.)
2
Saute onion, carrots, celery, parsley and seafood in two tablespoons oil and one tablespoon butter.
3
In large bowl combine sauteed ingredients with cooked rice, Ritz crackers, Romano cheese and egg.
4
In separate bowl put one stick melted butter. Add two cans undiluted soup, one cup white wine and juice saved from crabmeat and clams. Stir with fork until smooth.
5
6
Serves 6 people as a main course or 12 people as an appetizer.
Tools
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Yield:
4.0 servings
Added:
Saturday, December 5, 2009 - 2:32am