Ingredients: |
Ingredients: Manicotti
1 8-ounce box manicotti pasta (12 shells)
2 tablespoons extra virgin olive oil
1/2 cup finely chopped green onions
2 pounds small shrimp, peeled and de-veined
2 teaspoons Creole seasoning, divided
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce container ricotta cheese
3/4 cup grated Parmesan cheese
2 egg yolks
4 1/2 cups Bechamel Sauce, divided, see recipe
1/2 pound lump crabmeat
Bechamel Sauce
1 quart half-n-half
1 bay leaf
1 stick unsalted butter
1/2 cup all purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
Pinch of cayenne pepper
|
Directions: |
Directions:Line a baking sheet with waxed or parchment paper; set aside.
Cook pasta according to package directions; drain. Place shells in a single layer on prepared baking sheet about 1/2-inch apart; set aside.
In a large skillet over medium heat, heat oil. Add green onions and saute until they begin to soften. Add shrimp, 1 teaspoon Creole seasoning, thyme, salt and pepper. Cook, turning as necessary, until shrimp are cooked through and pink, about 5 minutes. Remove from heat; let cool.
Once cool, transfer shrimp mixture to a large mixing bowl. Add ricotta cheese, Parmesan cheese, egg yolks, 1 cup bechamel sauce and remaining teaspoon Creole seasoning. Fold in crabmeat.
Preheat oven to 350 degrees. Stuff each shell with shrimp and crab mixture and place in a large baking dish lightly coated with cooking spray. Pour remaining bechamel sauce over stuffed manicotti.
Bake until bubbly and top is light golden brown, 15- 20 minutes. Serve immediately.
Bechamel Sauce
Place half-n-half and bay leaf in a 4-cup microwavable measuring cup or dish and cook on high for 3 minutes.
Meanwhile, place butter in a large saucepan and melt over medium heat. Gradually add flour, whisking constantly, until blended and bubbly (that’s your white roux). Do not allow flour to brown.
Remove half-n-half from microwave and discard bay leaf. Gradually add half-n-half to butter mixture, whisking constantly. Cook, stirring frequently, until sauce is thick, smooth and creamy, about 10 minutes. Do not allow sauce to boil. Remove from heat and stir in salt, black pepper nutmeg and cayenne pepper.
Use immediately or cover and refrigerate for up to 3 days. Reheat on low before serving. Makes about 4 1/2 cups. |
This recipe for Seafood Manicotti Recipe is from