How To make Seafood and Shells

Butter Garlic Shrimp Tahong with Sprite | Seafood Recipe

Filipino Style tradional delicious Seafood recipe,

Ingredients :
Corn
Shrimp
Tahong
Chopped Garlic
Oyster sauce
Red chili Powder
Chili Flakes
Seven Up 2 Cups
Oil


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Mixed seafood stir fry recipe | Noki's Kitchen | EP #18

This is a easy and delicious seafood stir fry recipe. Noki's Kitchen

Ingredients:

2 onions
1 Red bell pepper
Steamed Broccoli
Salt
Pepper
Garlic powder
Sweet chilli sauce (Optional)

Quick and simple Seafood stir fry. Can be served with rice or noodles.

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CHEESY Seafood Stuffed Shells Recipe |EASY & DELICIOUS|

Check out this EASY 30 Minute Meal Of The Cheesiest Seafood Stuff Shells Recipe! These MOUTHWATERING Shells Are Filled With Lump Crab , Argentinian Red Shrimp, Mozzarella , Ricotta , Parmesan & Romano Cheese!! Fly Recipes Ebook

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ADOBONG MEAT SHELL | SEAFOOD RECIPES

Seafood Shrimp and Crab Stuffed Pasta Shells

These Creamy Seafood Stuffed Shells are the perfect pasta dish for your weeknight dinner or meal prep. This meal is loaded with crab meat, shrimp, lobster, and drizzled with a decadent cream sauce and gooey cheese.

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Here is a link to the full printable recipe:

Ingredients
Pasta Sauce (You can also use 1 cup of your favorite jarred sauce if you don't want to make your own.)
1 1/2 tablespoons butter Divided in 1 tablespoon and 1/2 tablespoon.
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
1/2 cup unsweetened almond milk Any milk will work.
1/4 cup dry white wine I use Pinot Grigio. Wine will provide immense flavor. You can substitute with any broth.
3 garlic cloves Minced
1/2 cup grated Parmesan Reggiano Cheese
1/2 teaspoon Italian Seasoning You can start with 1/4 teaspoon and taste repeatedly. Adjust to taste.
salt and pepper to taste

Shells and Filling
20 jumbo pasta shells A 12oz package will have more than enough shells.
8 oz raw shrimp Peeled and deveined. Chopped into 1/2-1 inch chunks.
8 oz lobster meat
8 oz cream cheese
8 oz lump crab meat
2 cups finely chopped fresh spinach You can also use frozen. Be sure to thaw and drain it first.
1 cup shredded mozzarella cheese Divided into 1/2 cup portions.
1/4 cup grated Parmesan Reggiano Cheese
1 1/2 teaspoons Old Bay Seasoning Substitute your favorite seafood seasoning if preferred.
salt and pepper to taste
foil

Instructions
Preheat oven to 350 degrees.
Pasta Shells
Cook the shells in accordance with the instructions on the packaging, but remove them 2 minutes prior to the noted cook time. (When the cook time provides a range of minutes, I remove the shells 1 minute prior to the low end of the recommended cook time.)
This will prevent overcooking as the shells will be baked again. Cool the shells in cold water when they have finished cooking. This will prevent sticking.

Cream Sauce
Melt 1 tablespoon of butter in a skillet over medium-high heat. Add in the flour and stir until thickened.
Add the heavy cream, almond milk, and white wine. Stir.
Add in the garlic, Parmesan cheese, Italian Seasoning, and salt and pepper to taste. Taste the sauce repeatedly. Add spices if needed. Stir until smooth and set aside.
Seafood and Filling
Heat the skillet on medium-high heat. Add in 1/2 tablespoon of butter. When melted, add in the shrimp and lobster.
Cook for 3-4 minutes on both sides until cooked through. Remove the shrimp and lobster from the skillet.
Add the cream cheese, cooked shrimp, lobster, crab, chopped spinach, 1/2 cup mozzarella cheese, Parmesan Reggiano cheese, Old Bay Seasoning, salt, and pepper to taste to a large bowl. Stir to combine.

Shell Assembly and Bake
Pour the pasta sauce into the bottom of a 9×13 baking dish.
Load the seafood mixture into each of the pasta shells. I aim for 1 1/2 tablespoons to 2 tablespoons of filling in each shell. Place the filled shells in the baking dish over the pasta sauce. (You may want to keep a moist towel handy for your hands while stuffing the shells).
Sprinkle the remaining mozzarella throughout.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is light brown.
Cool before serving.