Skip to main content

You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Shrimp and Crab Stuffed Shells #Blogtober

 Delicious shrimp and crab are mixed with ricotta, stuffed into pasta shells and baked in a sinful roast garlic cream sauce.



Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.


This recipe won the Great Cream Challenge, back in 2014. When approached to participate in this challenge, I really didn't know what I was going to make. I had to create a stuffed pasta recipe, that used cream. After thinking about it for a few days, I decided I wanted a decadent stuffed pasta, since the cooler weather is now upon us. So I went the seafood route, because shrimp and crab both pair well with cream sauce.

Once we tried it, I knew this had to be my entry recipe.  So I sent it off, crossing my fingers that everyone would like them. I'm not really a big fan of voting contests, since it often turns into a popularity contest, rather than which recipe really deserves to win. Thankfully, the foodies voting, did so based on what recipe they would like to eat, rather than who made the recipe. It was a close race, but these beauties came out on top.

They are very decadent and indulgent. They have a great sweet and savoury contrast and the garlic cream sauce blends all the flavours together. These would totally be perfect for a special dinner, or for entertaining.







Shrimp & Crab Stuffed Shells with Garlic Cream Sauce

1 head of garlic
1 Tbs olive oil
1/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp coarse sea salt
1/2 box of large pasta shells
1 Tbs butter
1 small onion, finely chopped
3 mini red sweet peppers, finely chopped
1-340g pkg 50/61 count raw shrimp, peeled and chopped
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp celery salt
1/4 tsp paprika
1-475g container of Ricotta cheese
1-120g can of leg meat crab, drained (any kind of crab meat will do, including fresh-steamed)
1-120g can of chunk crab meat, drained
1 C shredded Mozzarella, divided
1/3 C Parmesan
1 egg
1/2 tsp fresh ground pepper
1-500g container of 35% cream
1 C milk
1 Tbs flour
1/4 C Canadian Parmesan


Preheat oven to 400°F. Slice top off of the head of garlic, drizzle with olive oil and season with salt and pepper. Wrap in foil and bake until very soft and fragrant; about 30-45 minutes. Let cool and remove cloves from skin.

Bring a large pot of water to a boil, and add 1/4 tsp coarse sea salt. Add in large shells and cook according to package directions. Drain and set aside.

Reduce the oven heat to 350°F.

In a skillet, melt butter over medium heat. Add in onion and red pepper, and cook until onions are translucent; about 3 minutes. Add in shrimp and season with the garlic powder, onion powder, celery salt and paprika. Cook until shrimp becomes pink and opaque; about 3-5 minutes. Remove from skillet and let cool.

In a large bowl, combine the ricotta, both cans of crab meat, Parmesan, mozzarella, egg and 1/2 tsp fresh ground pepper. Stir in cooled shrimp mixture.

Coat the bottom of a baking dish with butter. Fill each pasta shell with 2 tablespoons of shrimp/crab filling and place in baking dish. Repeat until all shells have been filled.

In the same skillet you cooked the shrimp in, bring the cream and milk to a boil. Reduce heat and simmer for 10 minutes, adding in the roasted garlic, salt and pepper. Remove from heat and whisk in the flour and remaining 1/4 cup Parmesan cheese. Return to simmer, until sauce has thickened; 5 minutes.

Pour half the sauce over the filled pasta shells, in baking dish. Cover with aluminium foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes; until top begins to brown. Serve with remaining sauce, which has been kept warm.



My Amazon Picks for this Recipe




This recipe is being shared at these AWESOME Linky Parties

Comments

  1. My friend love shrimp. I need to make this recipe for her 😍

    ReplyDelete
  2. This looks so delicious! Shrimp is my favorite seafood! I’ll have to try this. Thanks!

    ReplyDelete
  3. Ohh this is a contender for our monthly dinner club in November! The theme is Italian @

    ReplyDelete
    Replies
    1. Dinner clubs are fun! If you do try it, let me know if everyone liked it :)

      Delete
  4. 😋 Looks scrumptious, loving the creaminess. Will definitely try the recipe. Thanks

    ReplyDelete
  5. This looks so cute! I don't often cook with seafood but this recipe has certainly caught my attention.

    ReplyDelete
    Replies
    1. I love seafood, but don't make it as often as I'd like LOL

      Delete
  6. My family loves seafood I don't eat it but I sure do cook it. Looks like they will enjoy this for sure .

    ReplyDelete
  7. this is a wonderful recipe.
    yummy and so creamy.
    thanks for sharing.

    ReplyDelete
  8. Yum!!! I am definitely trying this recipe for this dinner this week. I know we'll love it!

    ReplyDelete
  9. Replies
    1. Thanks so much for taking the time to visit and leave a comment :)

      Delete
  10. These look incredibly delicious!!!
    Super impressed with your Blogtober too!!

    ReplyDelete
  11. Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,506. We are looking forward to seeing you again soon!
    Miz Helen

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Easy Balsamic Glazed Salmon

 This is a healthy, easy and impressive way to prepare salmon. The glaze is simple, yet flavourful, and this will quickly become your favourite salmon recipe. Salmon is a reddish fish, that is tender yet firm and it is a favourite amongst many, due to it's buttery flavour. It is low in saturated fat and high in protein and is also a great source of vitamin B12 and Potassium. These are only some of the reasons salmon has been deemed a super food. When I worked at the natural food market, I cooked quite a bit of salmon over those 3 years. It was a staple on our hot buffet and one of our most popular items. Our patrons preferred it prepared simply with dill, lemon, salt and pepper. While this is one of my favourite ways to prepare salmon, sometimes you need a little variety. The balsamic vinegar becomes wonderfully sweet as it bakes in the oven. The Dijon adds a slight tartness, to balance out the sweetness. With only a few healthy ingredients, this recipe is deliciously simple and wo