Thursday, September 15, 2011

Seafood Manicotti


Manicotti is a large, tubular shaped pasta with a cooked diameter of about one inch (2.54 cm) and a length of about four inches (10.16 cm). Unlike other styles of pasta, manicotti is usually stuffed with various types of cheeses, meats, vegetables or seafood, and then baked in a cheese or tomato based sauce.


Ingredients:

1       - quart whipping cream
1/2    - teaspoon salt
1/4    - teaspoon ground black pepper
1/4    - teaspoon ground red pepper
14     - manicotti shells
2       - pounds unpeeled, large fresh shrimp
3       - tablespoons butter or margarine
1       - cup chopped onion
1       - cup chopped green pepper
1/4    - cup chopped celery
1       - clove garlic, minced
1       - pound fresh crabmeat, drained and flaked
1/2    - cup (2ounces) shredded Cheddar cheese
1/2    - cup (2ounces) shredded Monterey Jack with peppers


Procedure:

Step 1
- Combine first 4 ingredients in a saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups. Set aside.

Step 2
- Cook mancotti according to package directions. Drain and set aside.

Step 3
- Peel shrimp, and devein, if desired. Chop and set aside.

Step 4
- Heat butter in a large oven over medium-high heat; add onion and next 3 ingredients. Cook, stirring constantly, 5 minutes or until tender.

Step 5
- Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink.

Step 6
- Cool 10 minutes, and drain well.

Step 7
- Combine seafood mixture and whipping cream mixture.


Step 8
- Fill manicotti shells, and place in 2 lightly greased 11-x7-x1 1/2-inch baking dishes. Sprinkle with cheeses, and cover with foil.

Step 9
- Bake at 350 degrees for 15 minutes.

Step 10
- Uncover and bake 10 additional minutes. Serve immediately. Yield: 6 to 8 servings.

6 comments:

  1. Perfect! I just bought some manicotti and it's in desperate need of a good recipe.

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  2. Crab meat and shrimp? Sign me up! I might just stuff this into shells instead of manicotti though (since I have one and not the other). Thanks for the wonderful recipe.

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