Large Shell Shrimp Ricotta Supreme
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 161.5
- Total Fat: 6.4 g
- Cholesterol: 74.8 mg
- Sodium: 650.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.8 g
- Protein: 14.8 g
View full nutritional breakdown of Large Shell Shrimp Ricotta Supreme calories by ingredient
Introduction
This is a beautiful dish. I usually make Spinach and Ricotta large shells but this time I thought shrimp... and my wife loved it! So it is awesome! This is a beautiful dish. I usually make Spinach and Ricotta large shells but this time I thought shrimp... and my wife loved it! So it is awesome!Number of Servings: 20
Ingredients
-
20 Great Value Large Shells
16 oz Ricotta Cheese, part skim milk
1 large Egg lightly beaten
8 oz fresh mozzarella
12 oz Frozen Cooked X-Small Shrimp Peeled Deveined Tail-Off
6 oz Frozen Cooked Large Peeled Deveined Tail-On Shrimp
4 oz Parmesan Cheese, grated
2 tsp Onion powder
2 tsp Garlic powder
1 tsp Basil, dried
1 tsp Parsley, dried
1 tsp Oregano, dried
1 tsp Morton Iodized Salt
2 cup Hunt's Original Style Traditional Spaghetti Sauce
Directions
1. Heat the oven at 350ºF
2. Cook the shells as directed but al dente so you can handle
3. Defrost the shrimp (I actully boiled just a bit the X-mall shrimp in water, salt, onion power and garlic powder - not too strong and not too much or they would be too small)
3. Defrost the Large Shrimp a bit, it is cooked and you want it still large.
4 . Mix all the ingredient minus the shrimp (small and large). Add 1/5 tsp salt to it.
5. Add the X-small shrimp and stir it into the dough gently so it does not break.
6. Pour 1 cup (less if your pan is to large) at the bottom of a 9x13 or so baking dish.
7. Stuff the shells and line them in the pen side by side... 4 per row, and make 5 rows.
8. Pour the rest of the sauce on top of the shells - cover all of them.
9. Pour muzzarela cheese on top
10. Stick one large shrimp into the dough of each shell so they stay like they are diving into them - tails outward.
11. Sprinkle with Parmesan Cheese
12. Put in the oven to bake for 20 minutes.
Enjoy
Serving Size: Makes 20 stuffed shells
Number of Servings: 20
Recipe submitted by SparkPeople user BUENO40.
2. Cook the shells as directed but al dente so you can handle
3. Defrost the shrimp (I actully boiled just a bit the X-mall shrimp in water, salt, onion power and garlic powder - not too strong and not too much or they would be too small)
3. Defrost the Large Shrimp a bit, it is cooked and you want it still large.
4 . Mix all the ingredient minus the shrimp (small and large). Add 1/5 tsp salt to it.
5. Add the X-small shrimp and stir it into the dough gently so it does not break.
6. Pour 1 cup (less if your pan is to large) at the bottom of a 9x13 or so baking dish.
7. Stuff the shells and line them in the pen side by side... 4 per row, and make 5 rows.
8. Pour the rest of the sauce on top of the shells - cover all of them.
9. Pour muzzarela cheese on top
10. Stick one large shrimp into the dough of each shell so they stay like they are diving into them - tails outward.
11. Sprinkle with Parmesan Cheese
12. Put in the oven to bake for 20 minutes.
Enjoy
Serving Size: Makes 20 stuffed shells
Number of Servings: 20
Recipe submitted by SparkPeople user BUENO40.
