Shells stuffed with seafood
5 servings
120 minutes
Shells stuffed with seafood are an elegant dish of European cuisine that harmoniously combines delicate marine flavors. Inspired by Mediterranean traditions where pasta and seafood hold a special place, juicy shrimp and crab meat complemented by creamy mozzarella and aromatic parmesan create a rich, layered texture. A light creamy sauce envelops the filling, adding tenderness to the dish. Baked to a golden crust, these stuffed shells are perfect for both festive dinners and cozy family gatherings. Each bite offers the taste of the sea, the softness of cheese, and the richness of spices combined into an exquisite gastronomic symphony.
1
Cook the pasta. Chop the pepper and onion. Heat 1 tablespoon of oil and sauté.
- Conchiglioni (large shells): 15 pieces
- Green sweet pepper: 1 piece
- Sweet red onion: 1 tablespoon
- Butter: 1 tablespoon
2
Mix crab meat, chopped shrimp, lightly beaten egg, mozzarella and mayonnaise, 2 tablespoons of milk, pepper and sautéed onion and pepper.
- Crab meat: 80 g
- Peeled shrimp: 10 pieces
- Chicken egg: 1 piece
- Mozzarella cheese: 20 g
- Mayonnaise: 2 tablespoons
- Milk: 4 glasss
- Ground black pepper: to taste
- Sweet red onion: 1 tablespoon
- Green sweet pepper: 1 piece
3
Drain the pasta in a colander. Fill each pasta piece with filling. Place in a baking dish.
- Conchiglioni (large shells): 15 pieces
4
Melt butter in a saucepan, add flour and pepper. Gradually pour in milk. Cook for 2 minutes over medium heat. Add parmesan.
- Butter: 1 tablespoon
- Wheat flour: 0 g
- Ground black pepper: to taste
- Milk: 4 glasss
- Grated Parmesan cheese: 60 g
5
Pour the sauce over the shells. Bake for 35-40 minutes.
- Grated Parmesan cheese: 60 g
