Crawfish and Shrimp Stuffed Pasta Shells
Yield - 80-85 Shells or about 2-2 Hotel Pans
1/4 LB BUTTER
1-1/2 CUPS ONIONS (Diced about 1/4 inch)
1 CUP RED BELL PEPPERS (Diced about 1/4 inch)
2 TBSP GRANULATED GARLIC
1 TSP LOUISIANA HOT SAUCE (Cayenne based)
1/2 TSP GROUND WHITE PEPPER
1 TSP WHOLE LEAF THYME
2 TSP LEAF OREGANO
1 TSP SWEET BASIL
1/2 BUNCH FRESH PARSLEY (Chopped)
1 TSP LOBSTER BASE
1 LB LOUISIANA CRAWFISH TAILMEAT (With fat and chopped)
1 LB SHRIMP (Precooked and chopped)
1-1/2 CUPS PLAIN BREAD CRUMBS
3 EGGS (Beaten)
1 CUP GRATED PARMESAN CHEESE
2 LBS FRESH SHREDDED MOZZARELLA
2 LBS RICOTTA CHEESE
2- 12 OZ BOXES LARGE SHELLS (Boiled al dente)
2 TBSP EXTRA VIRGIN OLIVE OIL
In a large skillet and over medium heat, add the butter and onions, simmer until the onions are almost clear (about 10 minutes). Add red bell peppers and all of the seasonings and simmer for an additional 2-3 minutes. Next add the crawfish and shrimp and sauté until heated, 3-4 minutes. (This is not intended to cook the seafood, for they should already be cooked; but instead to kill any bacteria that might be present.)
Remove the skillet from the heat and add the remaining ingredients (except
shells). Mix thoroughly, allow the residual heat from the pan and other ingredients to
heat and melt the cheeses.
Meanwhile, boil the shells in a large stock pot (at least 20 quart), and add a little salt and olive oil to the water. Drain and rinse in cold water.
If you plan on baking the shells and thus serving them directly out of the hotel pans; then fill each chafer insert pan with about 2 quarts of Auroras Shrimp Marinara Sauce or White Rose Shrimp Pasta Sauce. However, if you plan to serve the pasta via a Chef manned pasta station; then (stuff the shells as detailed below and) arrange the shells without sauce in two lightly olive oiled hotel pans.
To stuff the shells, use a rubber spatula and stuff each shell with about 1-1/2 TBSP of stuffing. The shells should not be over-stuffed, the edges should gently curl inward toward the center. Arrange the shells in the 2 hotel pans, (6) six rows of (7) seven shells. They should easily fit side by side with little or no spacing between each. Cover with film and refrigerate.
Crab claw meat, scallops or lobster can be substituted for the seafood called for above.
If you are serving the shells directly from a chafer, then bake the shells in the sauces, covered with foil in a 300F oven for 12- 15 minutes. The shells should be warm throughout and the cheeses slightly melted, do not over cook! Garnish with fresh parsley sprigs.
If a Chef presentation station is required, then use non-stick skillets and a portable 2 burner propane stovetop. Ladle into each skillet about 1/4 inch of sauce. Gently add cold stuffed shells to the sauce, simmer the shells over medium heat for 3-5 minutes, or until the stuffing is warmed.
Serve the shells with the availability of freshly grated Romano cheese.
This is a good catering dish because the preparation is performed in advance and requires little work to serve, the stuffed shells are extremely well received by the general public.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 20, 2011