Crab Stuffed Shrimp Recipe
Chef Frank show to how to make crab stuffed shrimp. This tastes just as good as it looks. Shrimp and crab have never tasted so good! This stuffed shrimp entree is one of chef Franks favorites.
Ingredients
1 pound lump crab meat
6 extra large shrimp
2 c. mayo (used twice)
1/4 plain bread brumbs
1 TBSP Old Bay
2 tsp yellow mustard
1/2 tsp
pinch celery salt
1/2 tsp blk. pepper
3 tsp worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 tbsp worcestershire sauce, 1 egg, 2 tsp yellow mustard, 1 TBSP Old Bay
Imperial Topping
1/2 cup mayo
1/2 tsp dijon mustard
1/2 tsp blk pepper
1/2 tsp fresh lemon juice
pinch celery salt
1/2 tsp worcestershire sauce
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
Shrimp Prep
1. Devein and butterfly 6 extra large shrimp.
2. Grease lg. sheet pan.
3. Arrange 3 shrimp together side by side.
4. Top with about 1 inch of crab. Dont pack the meat on top of the shrimp.
5. Top with layer of imperial sauce
6. Bake at 400 for 15-20 minutes or until shrimp is cooked.
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
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Emeril Lagasse's Super-Stuffed Shells with Spinach and Italian Sausage
These are the best stuffed shells you'll ever taste
See more at:
Serves 6-8 servings.
Ingredients:
For Emeril's Basic Tomato Sauce:
1 tablespoon olive oil
3/4 cup chopped yellow onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 28-ounce can whole peeled tomatoes, broken into pieces and their juices
1 15-ounce can tomato sauce
4 teaspoons tomato paste
1 cup chicken stock or water
1/2 teaspoon sugar
1 teaspoon plus 1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 12-ounce box (18 to 20) jumbo pasta shells
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound fresh Italian sausage, removed from casings or ground veal
1 10-ounce package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese, divided
1 tablespoon extra-virgin olive oil
1 teaspoon Emeril's Essence
1 teaspoon fresh basil, chiffonade
1 teaspoon fresh oregano, chopped
1/2 teaspoon ground black pepper
Preparation:
For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste.
Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook for 3 minutes. Remove from the heat and season to taste with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving.
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This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)
Get $1.49 per meal with code MAKEITHAPPEN149 at
Who doesn't love Pasta? Today we are taking stuffed shells to new heights by stuffing them with plenty of Crab & Shrimp, plus some veggies for health lol. All of this is paired with a perfect tomato cream sauce. Let's #makeithappen
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(Preheat oven to 400 degrees. Cook pasta per package instructions and then stuff with filling and top with cheese. Bake in the oven for 10-15 minutes or until golden brown)
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup parmesan
AP and Lemon Bae (use whatever seasoning you enjoy)
Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1 tsp lobster base
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1 cup heavy cream
AP and Lemon Bae
1/2 cup parmesan
Garlic and herb seasoning
Texas Twinkies
Texas Twinkies
If you love Jalapeño Poppers then you are going to love my absolute favorite Tailgate Snack - Texas Twinkies. Texas Twinkies were invented by my friend's Hutchins BBQ in McKinney, TX and they are amazing! I mean how can stuffing cream cheese and brisket into a jalapeño and wrapping it in bacon and smoking it be bad?
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Lobster stuffed pasta shells | Stuffed pasta shells | Valentine’s dinner ideas || FRUGALLYT
Welcome to my channel and welcome back my #frugalfoodies! Today we’re getting a bit fancy in the kitchen. Lobster stuffed pasta shells! No lobster? Use your favorite seafood or meat, tweak the ingredients to your liking! It’s your kitchen, have fun with your food.
Here’s how I made it.
INGREDIENTS:
2 lbs langostino lobster tail meat (or shrimp)
2 Handfuls spinach
Sliced onion
Chopped bell peppers
3 garlic cloves diced
Salt to taste
1-2 tsp black pepper
2-3 tbsp Knorr shrimp bouillon
4-6 cups water for boiling pasta
10 inch ceramic pie pan
1 tsp garlic powder
1 tsp black pepper
1 tsp Cajun seasoning
Cheese Sauce Ingredients:
8oz Gouda Cheese grated
8oz white cheddar cheese grated
2 cups heavy cream
2 tsp green seasoning
1-2 tsp All purpose Flour
1-2 tsp butter
1-2 tsp smoked paprika
Dried parsley
Salt to taste (taste sause before adding additional salt)
Cook pasta one minite shy of being al dente.
Bake at 350-375• for approximately 20 minutes.
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