KEVIN'S SEA SHELLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Kevin's Sea Shells image

A wonderful rich blend of shrimp and pasta. Sea Shells are great for a formal meal or a special meal. Sea Shells look and taste expensive but are really an easy way to impress everyone. Best with wild caught shrimp! Serve with a Cobb salad and a buttered French white loaf.

Provided by Kevin McRae

Categories     Seafood     Shellfish     Shrimp

Time 1h30m

Yield 9

Number Of Ingredients 13

1 ½ pounds large shrimp, peeled and deveined
½ cup sour cream
¾ cup shredded Swiss cheese
36 jumbo pasta shells
¼ cup butter
1 cup sliced mushrooms
½ cup chopped green onions
¼ cup all-purpose flour, sifted
¼ cup white wine
1 teaspoon salt
½ teaspoon ground black pepper
2 cups half-and-half cream
1 cup freshly shredded Parmesan cheese

Steps:

  • Fill a pot with water, bring to a boil, and reduce heat to a simmer. Cook the shrimp in the simmering water until they turn pink and opaque, 3 to 4 minutes. Drain the shrimp, and cut in half; mix the shrimp, sour cream, and Swiss cheese in a bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Gently remove the shells with a slotted spoon. Stuff 18 shells with about 1 1/2 tablespoon of the shrimp mixture, place them in the prepared baking dish, then cover each stuffed shell with another shell to enclose the filling.
  • Melt the butter in a skillet over medium heat. Cook and stir the mushrooms and green onions until the mushrooms give up their juice, about 3 minutes. Stir in the flour, white wine, salt, pepper, and half-and-half cream. Cook, stirring often, until thickened and smooth. Pour the sauce over the stuffed shells. Sprinkle the top with Parmesan cheese.
  • Bake in the preheated oven until the cheese has melted and begun to brown and the sauce is bubbling, about 25 minutes.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 35.4 g, Cholesterol 168.8 mg, Fat 20.2 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 12.2 g, Sodium 627.7 mg, Sugar 1.6 g

Lucky Haque
[email protected]

I made these sea shells for my family and they loved them! They said they were the best sea shells they've ever had.


Rasel Pk
[email protected]

I added some chopped spinach to the filling. It was a great way to sneak in some extra vegetables.


Dilshad Saraiki
[email protected]

I didn't have any white wine, so I used chicken broth instead. It turned out great!


Zyion Williams
[email protected]

I think I overcooked my sea shells. They were a bit tough.


Natalia Szafirska
[email protected]

I'm not sure what I did wrong, but my sea shells didn't turn out crispy. They were more like soggy shells.


Free Motion
[email protected]

These sea shells are a great way to use up leftover seafood. I always have shrimp and crab in my freezer, so this is a perfect recipe for me.


Muzamal Ali
[email protected]

I love that this recipe is so versatile. You can use different types of seafood, cheese, and herbs to create your own unique sea shells.


Muhammad Yousaf Rajput
[email protected]

I've never made sea shells before, but this recipe made it so easy. The shells turned out perfect and the filling was delicious. I will definitely be making this again.


Byiringiro Jean claude
[email protected]

These sea shells were a great appetizer for my party. They were easy to make and everyone loved them. I will definitely be making them again.


Tayshawn Desue
[email protected]

I'm not a big fan of seafood, but I really enjoyed these sea shells. The crispy shells and the creamy filling were a perfect combination.


Florence Teta Kollie
[email protected]

Overall, I thought this recipe was pretty good. The shells were crispy and the filling was flavorful. I would definitely make it again, but I would make a few changes.


Myat Swe Mon
[email protected]

I had some trouble getting the shells to brown evenly. I think I'll try using a lower oven temperature next time.


Sulayo Buks
[email protected]

The filling was a bit bland. I think I'll add some more herbs and spices next time.


Tristan Daisey
[email protected]

These sea shells were a bit too salty for my taste. I think I'll use less salt next time.


Meer Asif Channo
[email protected]

I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The sea shells were amazing. The crispy shells and the creamy filling were a perfect combination. I will definitely be making this again.


Pinkal Meghji
[email protected]

I've tried many sea shell recipes, but this one is by far the best. The shells are crispy and the filling is creamy and flavorful. I love that you can use different types of seafood, so you can customize it to your liking.


GW Gaming With Shif
[email protected]

These sea shells were a hit at my party! Everyone loved them. They're so easy to make and they look so impressive. I'll definitely be making them again.


Waheed Faruk
[email protected]

Fantastic recipe! So easy to make and absolutely delicious. The shells turned out crispy and golden brown, and the filling was creamy and flavorful. I used a combination of shrimp, crab, and lobster, and it was perfect. Will definitely be making this