Seafood Stuffed Shells / Muszle Nadziewane Owocami Morza
I remember my mom making these a bit differently, since then I did some modifications which improved the taste. These rich stuffed shells are filled with a combination of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden buttery bread crumbs. It's similar to a crab cake stuffed into pasta.
Servings: 6 Servings
Calories: 542kcal
Ingredients
- 6 ounces dry jumbo pasta shells (about 25 shells or 170g)
- 8 ounces peeled and deveined shrimp (225g)
- 1 pound lump crabmeat (picked over for shells 450g)
- 8 ounces dry-packed sea scallops (cut into small pieces 225g)
- 1 cup Parmesan cheese
- 2 medium shallots
- 3 cups milk (720 ml's)
- 3 tablespoons all-purpose flour (24g)
- 1 cup panko bread crumbs (about 3 1/2 ounces, 100g)
- 2 bay leaves
- 2 grains allspice
- 4 tablespoons unsalted butter, divided (about 50g)
- 1 handful minced flat-leaf parsley (more for garnish, optional)
- 1 pinch kosher salt
- 2 tablespoons olive oil (for drizzling and greasing the baking dish)
- 2 tablespoons Dijon mustard (30ml)
- 1/2 cup mayonnaise (120ml)
- 1 teaspoon Old Bay seasoning
- 1 pinch black pepper
Instructions
- Preheat oven to 325°F. Oven temperatures may vary. In a large pot of salted boiling water and 1 tablespoon of olive oil cook shells according to package instructions for baked shells. (It is usually 3 minutes less than the package's recommended cooking time.) Transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.)
- Poach shrimp in same pot of pasta water until just barely cooked through, about 2 minutes. Drain and chop shrimp into small pieces.
- In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon mustard, mayonnaise, Old Bay seasoning, shallots, parmesan cheese and parsley. Mix well and season with salt and pepper.
- In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaves and allspice.
- Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper.
- Grease a 9- by 13-inch baking dish with oil. Spread about 1 cup béchamel sauce on bottom of baking dish evenly. Using a spoon, fill a shell with a large scoop of seafood mixture and place in baking dish with the opening side up. Repeat until baking dish is full.
- Spoon remaining béchamel sauce on top of shells. Melt remaining 2 tablespoons butter and toss with bread crumbs in a small bowl, season with salt. Sprinkle bread crumbs all over shells.
- Bake shells until heated through, about 35 minutes. Switch oven to broiler setting and, watching very closely to prevent burning, broil until bread crumbs turn golden on top, rotating baking dish occasionally for even browning. Scatter minced parsley on top for garnish and serve. Smacznego!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 542 |
| % Daily Value* | |
| Total Fat 25g | 32% |
| Saturated Fat 8.9g | 45% |
| Cholesterol 163mg | 54% |
| Sodium 915mg | 40% |
| Total Carbohydrate 43.3g | 16% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 8.3g | |
| Protein 35.8g | |
| Vitamin D 6mcg | 30% |
| Calcium 299mg | 23% |
| Iron 3mg | 15% |
| Potassium 537mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day  used for general nutrition advice. |
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My kids and husband absolutely loved it. Saving this one to my favorite recipes. Thank you for sharing.