Introduction to Seafood Stuffed Shells
The Joy of Homemade Comfort Food
If you’re like many young professionals, life can get hectic, making homemade meals feel like a daunting task. But fear not! This seafood stuffed shells recipe is here to transform your kitchen time into a joyful experience. Imagine perfectly cooked jumbo pasta shells, lovingly stuffed with a delicious mixture of shrimp, lump crabmeat, and scallops, all swimming in a creamy béchamel sauce.
Homemade comfort food offers a special kind of magic—it warms your heart and nourishes your soul. The process of cooking can be incredibly therapeutic, allowing you to unwind while creating a dish that’s as satisfying to make as it is to eat. Plus, the aroma of seafood stuffed shells bubbling away in the oven is sure to make your home smell irresistible.
Cooking at home also allows you to control your ingredients, helping you make healthier choices. According to a study by the Culinary Institute of America, homemade meals can lead to better eating habits and improved nutrition. So why not indulge in this comforting dish? It’s not only a delightful way to spend your evening but also a fantastic meal option for family gatherings or those cozy nights in.
Ready to dive in? Let’s get cooking!
Ingredients for Seafood Stuffed Shells
Essential ingredients for delicious stuffed shells
When it comes to creating a mouthwatering seafood stuffed shells recipe, you'll want to gather some key ingredients that bring this dish to life. Here’s what you’ll need:
- Dry jumbo pasta shells: These serve as the perfect vessel for your seafood filling.
- Shrimp: Fresh or frozen shrimp, peeled and deveined, adds a delightful sweetness.
- Lump crabmeat: Enhance the oceanic flavors with this delicacy.
- Sea scallops: Their firmer texture complements the dish.
- Dijon mustard & mayonnaise: Together, they create a creamy, tangy filling.
- Shallots and parsley: These aromatics add depth and freshness.
- Panko breadcrumbs: For that crunchy topping you can't resist.
Optional ingredients for extra flavor
While the essentials are fantastic on their own, consider these optional ingredients for an extra layer of flavor:
- Old Bay seasoning: A classic for seafood lovers that can enhance the entire dish.
- Unsalted butter: Adds richness and rounds out the flavors beautifully.
- Milk: For a creamier béchamel sauce, a splurge worth the calories.
- Additional herbs: You can experiment with thyme or chives for a unique twist.
These ingredients ensure your seafood stuffed shells will be a hit at your dinner table! Remember, sourcing high-quality seafood can make a significant difference in taste and texture. Don't hesitate to check out seafood guides from sources like Seafood Watch for sustainable options!
Step-by-step Preparation of Seafood Stuffed Shells
Crafting a delicious plate of seafood stuffed shells is an enjoyable experience, perfect for impressing friends or enjoying a cozy night in. Follow these simple steps to create a delightful seafood meal that will have everyone coming back for more!
Prepare the pasta shells
Begin by preheating your oven to 325°F (160°C). Fill a large pot with water, adding a generous pinch of kosher salt. This is crucial, as it enhances the flavor of the shells. Bring the water to a rolling boil and carefully add 6 ounces of dry jumbo pasta shells. Cook according to the package directions, usually a few minutes less than recommended for baked dishes. Once they're just al dente, use a slotted spoon or a spider to transfer the shells to a bowl of cold water to stop the cooking process. Let them cool off, then drain and drizzle with a little olive oil to prevent sticking.
Poach the seafood
Next up, it's time to poach your seafood! In the same pot of water you used for the pasta, bring it back to a boil and gently add 8 ounces of shrimp, along with 8 ounces of dry-packed sea scallops. Poach the shrimp for about 1 to 2 minutes until just cooked through. Once done, quickly transfer the shrimp to an ice bath to stop the cooking. This step locks in flavor while maintaining a perfect texture. After cooling, chop the shrimp into small pieces.
Make the seafood filling
In a large mixing bowl, combine your poached shrimp and 1 pound of lump crabmeat (carefully checked for shells), along with 2 tablespoons of Dijon mustard, ½ cup of mayonnaise, and a dash of Old Bay seasoning. Toss in 1 minced shallot and a handful of fresh parsley, seasoning everything with salt and pepper to taste. This filling is where all the flavors come together, with the seafood shining through beautifully.
Prepare the béchamel sauce
Now, let’s create the creamy béchamel sauce that drapes over the shells. In a small saucepan, melt 1 ½ tablespoons of butter over medium heat, then whisk in 1 ½ tablespoons of all-purpose flour to form a roux. Gradually pour in 1 ½ cups of milk, whisking constantly (this is key!) until the sauce thickens and coats the back of a spoon. Don’t forget to remove the bay leaf after cooking!
Assemble the stuffed shells
Lightly grease a 9- by 13-inch baking dish with olive oil. Spread ½ cup of the béchamel sauce on the bottom, then stuff the shells with the seafood mixture and place them in the dish opening side up. You should comfortably fit about 18 shells, with some leftover for any mishaps.
Bake to perfection
Finally, pour the remaining béchamel on top of the shells and sprinkle with 1 cup of panko breadcrumbs mixed with 2 tablespoons of melted butter. Bake in the preheated oven for about 25 minutes, or until heated through. For a perfect finishing touch, switch to the broiler briefly to make the crumbs golden and crispy. Once out of the oven, sprinkle with fresh parsley, and enjoy your seafood stuffed shells!
This dish is a hit for gatherings or a fancy date night, making it as special as it is delicious!
Variations on Seafood Stuffed Shells
Creamy Lobster Variation
If you're feeling a little fancy, try incorporating lobster into your seafood stuffed shells recipe. Simply replace half of the shrimp or crab with cooked lobster meat for a rich, buttery flavor that takes this dish to the next level. Pair it with a drizzle of lemon sauce to enhance the dish's freshness and serve with a side of garlic bread for a complete meal that'll impress any dinner guest.
Spinach and Seafood Stuffed Shells
Looking for a healthier twist? Add fresh spinach to the crab and shrimp mixture. The greens not only add nutrition but also vibrant color. Just sauté a handful of spinach until wilted, then mix it in with your seafood filling. This variation is a great way to sneak in some extra veggies while keeping all that delicious flavor. For more ideas on elevating your pasta dishes, check out this guide on incorporating greens in recipes.
Cooking Tips and Notes for Seafood Stuffed Shells
Choosing the right seafood
When crafting your seafood stuffed shells recipe, the type of seafood you choose can make all the difference. Opt for fresh, high-quality ingredients whenever possible. Shrimp, crabmeat, and scallops are fantastic options, but feel free to experiment! For a unique spin, consider adding lobster or even a white fish like cod. Just ensure everything is properly cleaned and deveined.
Cooking tips for perfect shells
To achieve perfectly cooked shells, start by boiling them for a slightly shorter time than the package suggests—around three minutes less. This way, they'll still hold their shape during baking. Once cooked, cool them in an ice bath to stop the cooking process. It helps set you up for a dish that’s both delicious and texturally pleasing! If you’d like more detailed seafood insights, check out our guide on selecting seafood here.
Serving Suggestions for Seafood Stuffed Shells
Pairing with Fresh Salads
To complement your seafood stuffed shells recipe, consider a refreshing salad to balance the richness of the dish. Arugula or mixed greens tossed with a light vinaigrette enhances the flavors beautifully. Add some cherry tomatoes, cucumber slices, and a sprinkle of feta for added texture and taste. If you want to amp up your salad, a citrus dressing will bring a zesty touch that pairs wonderfully with seafood.
Suggested Sides for a Complete Meal
For a well-rounded meal, serve your stuffed shells alongside garlic bread or a savory risotto. Steamed asparagus or sautéed seasonal vegetables make fantastic and nutritious additions. If you're feeling adventurous, try pairing with quinoa salad for a delightful crunch and some extra protein. For drinks, a crisp sparkling water with lemon adds a delightful fizz that refreshes the palate without overpowering your meal.
Time Breakdown for Seafood Stuffed Shells
Preparation time
Getting everything ready for your seafood stuffed shells recipe takes about 15 minutes. This includes prepping the ingredients and cooking the pasta shells.
Cooking time
Once your shells are stuffed, the cooking process takes around 60 minutes. This includes the time spent baking and achieving that beautifully golden topping.
Total time
In total, you’ll need about 75 minutes from start to finish. Perfect for a weekend dinner when you have a little more time to indulge in deliciousness! Enjoy the experience of preparing this delightful meal and savoring the rich flavors that come together beautifully. For a closer look at how to create this dish, be sure to check out Serious Eats for more seafood inspiration!
Nutritional Facts for Seafood Stuffed Shells
Calories
One serving of seafood stuffed shells recipe typically contains around 350-400 calories. This makes it a satisfying yet relatively light option for dinner, especially if paired with a fresh salad.
Protein
With generous portions of shrimp and crab, each serving offers approximately 25-30 grams of protein. This nutrient is essential for muscle repair and overall health, making your meal both delicious and nourishing.
Sodium
While flavorful, be mindful that this dish can be higher in sodium, clocking in at about 600-800 mg per serving. Opting for low-sodium mayonnaise and broth can help keep it in check without sacrificing taste.
For more on healthy cooking, check out this article on the health benefits of seafood and learn how to make the most of your meals!
FAQs about Seafood Stuffed Shells
Can I make stuffed shells ahead of time?
Absolutely! You can prepare your seafood stuffed shells recipe in advance and store them in the fridge until you're ready to bake. Simply follow the recipe up to filling the shells and placing them in the baking dish. Cover tightly with plastic wrap or foil, and they can last in the fridge for about 1-2 days. When you’re ready to enjoy them, just bake as directed!
How can I store leftovers?
If you have any seafood stuffed shells leftovers, simply transfer them to an airtight container once they’ve cooled. They can be stored in the refrigerator for 3-4 days. For longer storage, consider freezing them. Just ensure they’re well-wrapped, and you can enjoy them for up to three months. When craving a delicious meal, reheat them in the oven for the best texture!
What variations can I try for dietary preferences?
This versatile recipe can easily cater to various dietary needs. If you're looking for a lighter version, consider swapping the crabmeat for sautéed spinach and artichokes. If you're gluten-free, opt for gluten-free pasta shells and breadcrumbs. Want a creamier texture? Try adding ricotta cheese to the filling! Check out this guide for more ways to enjoy seafood while accommodating your dietary preferences.
Conclusion on Seafood Stuffed Shells
If you're in search of a comforting dish that’s sure to impress, this seafood stuffed shells recipe is your answer. The delightful combination of shrimp, crab, and scallops encased in tender pasta shells makes for a satisfying meal. Perfect for gatherings or cozy nights in, your taste buds will thank you!
Seafood-Stuffed Shells Recipe
Equipment
- 9- by 13-inch baking dish
Ingredients
- 1 tablespoon Kosher salt
- 6 ounces dry jumbo pasta shells about 25 shells; 170 g
- Extra-virgin olive oil for drizzling and greasing the baking dish
- 8 ounces peeled and deveined shrimp 225 g
- 1 pound lump crabmeat picked over for shells
- 8 ounces dry-packed sea scallops cut into small pieces (see note); 225 g
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise 120 ml
- Dash of Old Bay seasoning
- 1 medium shallot about 2 ounces; 60 g, minced
- Small handful minced flat-leaf parsley plus more for garnish
- Freshly ground black pepper
- 3 ½ tablespoons unsalted butter divided; 50 g
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups milk 360 ml
- 1 cup panko breadcrumbs about 3 ½ ounces; 100 g
Instructions
- Preheat oven to 325°F (160°C) and set rack to middle position. Cook shells in salted boiling water according to package instructions for baked shells. Transfer shells to ice water, then drain. Drizzle lightly with oil and toss to coat. Set aside.
- Poach shrimp in the same pot of pasta water until barely cooked, about 1 to 2 minutes. Drain, chill in ice bath, then chop into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Season with salt and pepper.
- In a small saucepan, melt 1 ½ tablespoons butter. Add flour and whisk to form a paste. Gradually add milk while whisking. Add bay leaf.
- Heat sauce until simmering and thickening slightly. Discard bay leaf and season with salt and pepper.
- Grease a baking dish with oil. Spread ½ cup béchamel sauce on bottom. Fill each shell with seafood mixture and place in dish opening side up. Repeat until full.
- Spoon remaining béchamel sauce on shells. Toss breadcrumbs with remaining butter and season with salt. Sprinkle over shells.
- Bake shells until heated through, about 25 minutes. Broil until breadcrumbs are golden, rotating for even browning. Garnish with parsley.
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