Cooking and preparing fine, gourmet meals has always been a hobby of mine. Over the years, I’ve originated dozens of recipes that have pleased family and friends. Here’s one that you can prepare rather quickly that will have your diners praising your skills.
STUFFED SHELLS ELEGANCE
1 15 ounce can Hunts tomato sauce
½ small onion chopped fine
1 tblsp. Parsley, chopped fine
1 tsp. Basil
½ cup water
½ cup dry red wine – Cabernet Sauvignon recommended
¼ cup extra virgin olive oil
½ cup extra virgin olive oil for sautéing
1 whole mild Italian sausage (about 10 inches)
1 cup coarsely chopped red bell peppers with seeds and stem removed
1½ cups diced creamer potatoes
1 cup freshly sliced mushrooms
5 ounces small cooked shrimp
5 ounces cooked crabmeat
1/3 cup shredded Monterey Jack cheese
1/2 tsp. cayenne pepper
1 tblsp. freshly chopped garlic
1 tsp. garlic powder
1 box jumbo pasta shells (biggest you can find)
5 ounces flounder fillet
Parmesan cheese, grated
Place tomato sauce in a large pot. Add chopped garlic, onion, parsley, pepper, basil, water, wine, ¼ cup olive oil and Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes. When finished simmering, remove and save sausage.
While sauce is simmering, saute the following in the ½ cup olive oil: the mushrooms, bell peppers and creamer potatoes for about 5 minutes.
Bake the flounder until flaky and tender. Then, using a food processor (or chopping the ingredients very fine by hand – if done by hand, the resultant mixture should be thoroughly blended) – blend the shrimp, crabmeat, flounder, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Set aside.
Prepare the shells according to package instructions. When done, drain and pat dry. Stuff the shells with approximately 1½ heaping tablespoons of the mixture. To aid in judging the amount needed, the mixture should be enough to stuff about 10 shells.
Place the shells in a baking dish. Pour the sauce over the shells, using entire amount. Bake at 325 degrees until sauce bubbles.
Remove. Sprinkle shells with a small amount of Parmesan cheese. Cut sausage into small pieces. Serve with sausage pieces as garnish.
Copyright 2008 Jim Nettleton