Introduction to Seafood Stuffed Shells
Seafood stuffed shells are a delightful twist on traditional pasta dishes that you'll want to add to your dinner repertoire. Imagine jumbo pasta shells filled with a harmonious blend of succulent shrimp, tender lump crabmeat, and buttery scallops, all enveloped in a rich béchamel sauce. Not only are these shells a comforting and satisfying option, but they also make for a stunning presentation when served. Perfect for a cozy night in or even for impressing guests, this dish is sure to leave everyone wanting seconds.
Why Seafood Stuffed Shells Should Be Your Next Dinner Idea
One of the best aspects of seafood stuffed shells is their versatility. Whether you're hosting a dinner party or simply craving a hearty meal, this recipe fits the bill. The combination of seafood provides an excellent source of protein and omega-3 fatty acids, making it a healthier choice compared to other heavy pasta dishes. Plus, cooking with seafood can elevate your culinary skills, introducing you to new flavors and techniques.
If you're a fan of versatile dishes, you might enjoy exploring different seafood options or adding seasonal vegetables to the stuffing. Don't hesitate to experiment! By personalizing your seafood stuffed shells, you can create a dish that feels tailored to your taste preferences. For those looking for tips on preparing seafood, Seafood Nutrition Partnership offers helpful insights on health benefits and cooking methods. Dive in and let this recipe inspire your culinary adventures!
Ingredients for Seafood Stuffed Shells
Essential ingredients for the perfect stuffed shells
Creating delicious seafood stuffed shells starts with a solid foundation of fresh and quality ingredients. Here’s what you’ll need:
- Kosher salt: For seasoning your pasta and filling.
- 6 ounces dry jumbo pasta shells: About 25 shells, these are the bulky carriers of all the goodness.
- Extra-virgin olive oil: A drizzle for flavor and greasing the dish.
- 8 ounces peeled and deveined shrimp: Gives a sweet, tender bite.
- 1 pound lump crabmeat: The key player, adding a rich seafood flavor.
- 8 ounces dry-packed sea scallops: Chopped into small pieces for depth in each bite.
- 2 tablespoons Dijon mustard: For a slight tang.
- ½ cup mayonnaise: Binds the filling together.
- Dash of Old Bay seasoning: Helps to bring out the seafood's natural flavors.
- Fresh parsley, shallots, black pepper, unsalted butter, all-purpose flour, milk, bay leaf, panko breadcrumbs: These are essential for a creamy filling and the perfect topping.
Optional ingredients for a unique twist
To elevate your seafood stuffed shells to the next level, consider adding these optional ingredients:
- Crushed red pepper flakes: For a bit of heat.
- Lemon zest or juice: Brightens up the flavors with a refreshing lift.
- Sun-dried tomatoes: For a touch of sweetness and color.
- Spinach or greens: To incorporate some nutritious veggies into your dish.
Experimenting with these optional ingredients can create a personalized seafood experience that impresses your friends and family. Check out sources like SeafoodSource for quality tips on seafood selection!
Preparing Seafood Stuffed Shells
Making seafood stuffed shells can seem daunting, but trust me, it’s a rewarding culinary adventure. To guide you through this delicious journey, here’s a detailed breakdown of the steps involved in preparing these savory shells.
Cook the Pasta Shells
Start by preheating your oven to 325°F (160°C). Grab a large pot and fill it with salted water, bringing it to a rolling boil. Add your jumbo pasta shells and cook them according to the package instructions, which are often adjusted for baked dishes. If you don’t have specific instructions, cook them for about three minutes less than the suggested time. Once done, carefully transfer the shells to an ice bath to stop the cooking process and ensure they don’t become mushy. After they’ve cooled, drizzle them lightly with olive oil to prevent sticking and set them aside.
Poach the Shrimp
In the same pot you used for the pasta, poach your peeled and deveined shrimp. Cooking them in the reserved pasta water adds a bit of flavor. This should only take about 1 to 2 minutes—just until they turn opaque. Once done, plunge them into an ice bath to halt cooking, then chop them into small pieces. This step not only keeps your shrimp tender but also incorporates them nicely into the filling.
Prepare the Seafood Filling
Now, let’s create that mouthwatering filling that makes these seafood stuffed shells shine. In a mixing bowl, combine the chopped shrimp, lump crabmeat, small pieces of sea scallops, Dijon mustard, mayonnaise, a dash of Old Bay seasoning, minced shallot, and chopped parsley. Don’t forget to season generously with salt and freshly ground black pepper. Give it a good mix until all the ingredients are just combined. This blend of flavors is what will elevate your dish to the next level.
Make the Béchamel Sauce
For a creamy béchamel that brings everything together, melt 1.5 tablespoons of butter in a small saucepan over medium-high heat. Add flour to make a roux, stirring until it’s fragrant (around a minute). Gradually whisk in milk, making sure to scrape the pan’s corners. This prevents lumps and ensures a smooth sauce. Let the mixture simmer and thicken. Once it lightly coats the back of a spoon, season with salt and pepper, then set it aside.
Assemble the Stuffed Shells
In a greased 9-by-13-inch baking dish, spread a layer of béchamel sauce at the bottom. Using a spoon, fill each pasta shell with the seafood mixture, placing them seam-side up in the dish. You should be able to fit around 18 shells comfortably. Top them with the remaining béchamel and sprinkle breadcrumbs over for a delightful crunch!
Bake to Perfection
Pop the baking dish into your preheated oven and bake for about 25 minutes. For a golden-brown topping, switch your oven to broil, keeping an eye on it to avoid burning. When the breadcrumbs are perfectly browned, remove the dish and garnish with fresh parsley. Now you’re ready to serve!
By following these steps, you’ll have a delightful plate of seafood stuffed shells that are sure to impress. Enjoy the process and the delicious results!
Variations on Seafood Stuffed Shells
Spicy Seafood Stuffed Shells
If you’re looking to kick your seafood stuffed shells up a notch, why not add some heat? Incorporate chopped jalapeños or red pepper flakes into the seafood mixture. For an extra burst of flavor, consider a drizzle of sriracha or a spicy marinara sauce on top before baking. This fiery twist makes for a perfect, bold dish that tantalizes your taste buds.
Vegetarian Stuffed Shells Option
For those evenings when you're craving a meatless delight, a vegetarian stuffed shells option is ideal. Replace the seafood with a medley of sautéed mushrooms, spinach, and ricotta cheese mixed with herbs like basil and oregano. Add some artichoke hearts for an extra kick of flavor. These variations not only satisfy but also bring a unique flair to your dining table!
Exploring variations like these ensures there's something for everyone, whether you’re a seafood aficionado or a veggie lover. If you're curious for more inspiration on stuffed shell recipes, check out resources from Serious Eats or Bon Appétit.
Baking Notes for Seafood Stuffed Shells
Importance of Not Overcooking Shells
When making seafood stuffed shells, it's crucial to avoid overcooking the pasta. Overcooked shells can become mushy, leading to a less-than-ideal texture once baked. Aim to cook them for about 3 minutes less than the package instructions for a perfect al dente bite. This will allow the shells to absorb some of the sauce moisture during baking without falling apart.
Tips for Making a Creamy Béchamel Sauce
The béchamel sauce is key to elevating your seafood stuffed shells. Start by cooking the butter and flour mixture briefly to eliminate any raw flour taste. Then, pour in the milk gradually while whisking to ensure a smooth consistency. For added creaminess, you can use whole milk or a mixture of milk and cream. Don't forget to season your sauce generously; a pinch of nutmeg can add delightful depth. Want a little more guidance? Check out The Kitchn’s guide for expert tips on making the perfect béchamel.
Serving suggestions for Seafood Stuffed Shells
Pairing with seasonal salads
Enhancing your seafood stuffed shells with a light, seasonal salad can elevate your meal. Try a fresh arugula salad tossed with cherry tomatoes and a zesty lemon vinaigrette. The peppery kick from the arugula complements the richness of the shells perfectly. Alternatively, a simple cucumber and avocado salad drizzled with a dash of sesame oil provides a refreshing contrast. Check out seasonal salad recipes for more ideas.
Best side dishes to complement stuffed shells
When serving seafood stuffed shells, consider pairing them with garlic bread for that perfect crunch. For something more substantial, roasted asparagus or sautéed green beans lend a lovely color and texture. They’re easy to prepare and add a wonderful freshness to the dish. A light, buttery Chardonnay can also be a delightful match if you’re indulging!
Tips for Making Perfect Seafood Stuffed Shells
Using Fresh Seafood Versus Frozen
When making your seafood stuffed shells, freshness matters! Fresh seafood like shrimp, crab, and scallops not only enhance the flavor but also provide a delightful texture. However, if fresh isn’t available, frozen options can work just as well. Just make sure to thaw and drain them thoroughly to avoid excess moisture in your filling.
Importance of Seasoning Your Filling
Don’t underestimate the power of seasoning! A well-seasoned filling elevates your whole dish. Use a combination of kosher salt, black pepper, and a dash of Old Bay seasoning to complement the natural flavors of the seafood. Remember, a pinch of salt can make a universe of difference, so taste as you go, ensuring each shell is bursting with flavor! For more seasoning tips, check out this guide on seasoning seafood.
Time Details for Seafood Stuffed Shells
Preparation Time
Get ready to dive into this delicious meal with about 30 minutes of prep work. This includes boiling the pasta shells, chopping the seafood, and mixing those delightful ingredients together.
Cooking Time
You’ll need around 25 minutes to bake these seafood stuffed shells until they're perfectly heated throughout and the topping is golden brown, ensuring that aroma fills your kitchen.
Total Time
In just 55 minutes, you can transform basic ingredients into a gourmet experience. Each bite of these seafood stuffed shells is sure to impress at your next dinner gathering!
For tips on making this dish even easier, consider checking out The Kitchn for handy kitchen hacks or Serious Eats for more seafood recipes!
Nutritional Information for Seafood Stuffed Shells
Calories
Each serving of seafood stuffed shells contains approximately 380 calories. This makes them a fulfilling choice without overstepping your daily caloric needs, especially for a hearty dinner option.
Protein
Packed with protein, these shells offer about 25 grams per serving. Thanks to the shrimp, crabmeat, and scallops, they’re not just delicious but also a great source of lean protein, making them a perfect post-workout meal.
Sodium
Be mindful of the sodium content, which is around 800 mg per serving. While the flavors are vibrant and appealing, moderating your intake of salt and salty ingredients helps maintain a balanced diet—consider swapping out ingredients or reducing added salt to fit your dietary needs.
For more tips on maintaining a healthy diet while enjoying flavorful meals, check out Healthline.
FAQs about Seafood Stuffed Shells
Can I freeze seafood stuffed shells?
Absolutely! You can freeze seafood stuffed shells before or after baking. To freeze before baking, prepare the stuffed shells and assemble them in a greased baking dish. Cover tightly with plastic wrap and then foil; they can be frozen for up to three months. If you decide to bake them first, allow them to cool before wrapping and freezing. Just remember to thaw them in the fridge overnight before reheating!
What seafood can I use for stuffed shells?
The beauty of seafood stuffed shells is you can customize the filling to suit your taste. Shrimp, crabmeat, and scallops work wonderfully, but feel free to experiment with lobster or even imitation crab if that suits your budget better. Freshness is key, so aim for high-quality seafood to elevate your dish.
How to reheat seafood stuffed shells properly?
Reheating your seafood stuffed shells can be simple! If they were baked and refrigerated, preheat your oven to 350°F (175°C). Cover the dish with foil to prevent drying out and heat for about 20 minutes or until warmed through. An alternative is to microwave them; just be cautious to avoid overheating, which can toughen the seafood. Enjoy every bite!
Conclusion on Seafood Stuffed Shells
Seafood stuffed shells are a delightful mix of flavors that’s perfect for gatherings or cozy dinners at home. With a creamy filling of shrimp, crabmeat, and scallops nestled inside tender shells, this dish is sure to impress. Whether for a special occasion or a casual weeknight meal, they are deliciously versatile!
Seafood-Stuffed Shells Recipe
Equipment
- large pot
- spider or slotted spoon
- small saucepan
- mixing bowl
- 9- by 13-inch baking dish
Ingredients
Seafood Filling
- 6 ounces dry jumbo pasta shells about 25 shells
- 8 ounces peeled and deveined shrimp
- 1 pound lump crabmeat picked over for shells
- 8 ounces dry-packed sea scallops cut into small pieces
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise
- 1 dash Old Bay seasoning
- 1 medium shallot minced
- small handful flat-leaf parsley minced, plus more for garnish
- freshly ground black pepper
Béchamel Sauce
- 3 ½ tablespoons unsalted butter divided
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups milk
Breadcrumb Topping
- 1 cup panko breadcrumbs about 3 ½ ounces
Instructions
Preparation
- Preheat oven to 325°F (160°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells, about 3 minutes less than the package's recommended cooking time. Transfer shells to a bowl of cold water to cool slightly, then drain. Drizzle with oil and toss to coat.
- Fill a large bowl with ice water. Poach shrimp in the same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.
- In a small saucepan, melt 1 ½ tablespoons of butter over medium-high heat. Add flour and whisk to form a paste. Cook, stirring, until raw flour scent is gone, about 1 minute. Gradually whisk in milk, stirring until sauce thickens slightly, then add bay leaf.
- Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a spoon, about 3 minutes. Season with salt and pepper and discard bay leaf.
- Lightly grease a baking dish with oil. Spread ½ cup béchamel sauce in an even layer on the bottom. Fill shells with the seafood mixture and place in the dish opening side up, about 18 shells.
- Spoon remaining 1 cup béchamel sauce on top. Melt remaining 2 tablespoons of butter and mix with breadcrumbs. Season with salt and sprinkle over the shells.
- Bake shells until heated through, about 25 minutes. Switch oven to broiler and broil until breadcrumbs are golden, watching closely. Garnish with minced parsley and serve.
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