Seafood Stuffed Shells
By: Anonymous
Published: Saturday, December 5, 2009 - 2:32am

Ingredients




36 pasta shells for filling
2 cups cooked Minute Rice
2 tablespoons oil
1 stick butter + 1 tbsp
1/2 cup chopped onion
1/4 cup grated carrot
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
1 pound bay scallops
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 Stuff shells with rice mixture. Place in 13"x9" ungreased Pyrex dish. Pour soup mixture over all. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 15 minutes more. 6 Serves 6 people as a main course or 12 people as an appetizer.