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How To make Crawfish Stuffed Manicotti
4 tb Butter
2 bn Green onions - finely
-chopped (use about 1 inch -of The fresh green part) 4 tb Parsley - minced
3 Clove garlic - finely minced
1/4 c Brandy
8 tb Butter
6 tb Flour
2 c Light cream
2 c Milk
1/2 c White wine - dry
1/2 c Tomato ketchup
4 tb Tomato paste
1 Lemon - juiced
1 tb Worcestershire sauce
4 c Crawfish tails - whole,
-boiled Salt, pepper and Tabasco to -taste 1 pk Manicotti
STUFFING: 1 Stick butter
1 1/2 c Onions - finely chopped
1 bn Green onions - finely
-chopped 1 c Celery - finely chopped
1 c Green pepper - finely
-chopped 3 Clove garlic - minced
4 tb Parsley - finely chopped
1 Lemon - juiced
2 Bay leaves
1 ts Thyme leaves
4 c Crawfish tails - boiled,
-finely chopped 2 c Bread crumbs - fine
Salt, pepper and Tabasco to -taste 1 Egg
CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green onions, parsley and garlic until onions are wilted. Add the crawfish tails and let all of this fry until sizzling hot. Heat a small pot and pour in the brandy. Remove the crawfish from fire, ignite the brandy and pour into the crawfish mixture. Toss until flames die down. Set aside. In another pot, melt 8 tablespoons butter. Add the flour and let this cook on a low fire until flour is cooked, about 2 minutes, stirring often. Add the cream, milk, ketchup and tomato paste, stirring constantly until sauce comes to a boil and starts to thicken. Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco. Combine both pans and simmer for a few minutes. If sauce is too thick, thin it out with a little more milk. Cook manicotti according to package directions. Note: Do not use crawfish cooked with crab boil. STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green pepper, garlic and parsley until wilted. Add crawfish meat, lemon juice, bay leaves and thyme. Let all of this cook for about 10 or 15 minutes or until vegetables are cooked. Add bread crumbs, salt, pepper and Tabasco. Cook for about 10 minutes, stirring often. If stuffing is too moist, add a little more bread crumbs. Add the egg and mix well. Stuff the manicotti carefully and lay them in a lightly greased baking dish in a single layer. Pour most of the sauce over the manicotti and bake covered in a 350 F preheated oven for about 35 to 40 minutes or until manicotti are fully cooked. Spoon reserved sauce over manicotti when served. Serves 5 to 7. Note: Do not use crawfish cooked with crab boil. Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.
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Guy Fieri Eats Colorful Baked Cannelloni | Diners, Drive-Ins and Dives | Food Network
Guy Fieri and G. Garvin drop in at Little Napoli in Carmel, CA for a lesson in colorful baked cannelloni!
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Crabmeat Cannelloni E10. Alfredo and crabmeat on top of creamy spinach filled noodle. So Good!!
Crabmeat and Spinach Cannelloni Alfredo
Ingredients:
2Cups Heavy Whipping Cream
½ Cup Grated Parmesan and Romano Blend
1 Large container of fresh spinach, approximately 1lb
8oz shredded mozzarella
2tbsp butter
¼ tsp salt
¼ tsp pepper
¼ cup dry white wine
Your choice of seafood: crabmeat, shrimp or crawfish. For shrimp you will need to cook first.
For Alfredo Sauce:
2Cups Heavy Cream
½ Cup Blended cheese
Salt and Pepper to taste
For Spinach:
1 Large container fresh spinach
2tbsp chopped yellow onion
1tbsp butter
¼ cup white dry white wine, Pinot Grigio is good.
Preparation:
Use a large pot to blanche spinach, you will probably to do it in two batches.
Cook spinach until wilted, and remove with strainer and put in bowl of iced water.
Repeat until all spinach has been cooked.
Cool and drain spinach. Set spinach in center of kitchen towel, bring all ends of towel together.
Twist and squeeze towel until spinach is free of excess liquid. The dryer the better.
Using a straight sided saucepan, add butter and onion and cook until soft on a low fire.
Add white wine and reduce until almost all gone, add spinach and allow time to warm.
Stir in about 6oz of alfredo sauce to start, you want a fairly dense consistency. Add more if
needed..
Chill spinach mixture to allow for rolling cannelloni or stuffing manicotti.
Add mozzarella and seafood to spinach if stuffing a manicotti.
Roll cannelloni with cooled spinach, cheese, and seafood mixture.
Ladle sauce in bottom of baking dish and place rolled noodles in dish,
Put seafood, mozzarella and more sauce on top and sprinkle additional parmesan on noodles.
Bake in oven at 350 degrees until cheese melts and browns nicely.
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This Is My New Favorite Seafood Pasta Recipe! (Crab & Shrimp Stuffed Shells)
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Who doesn't love Pasta? Today we are taking stuffed shells to new heights by stuffing them with plenty of Crab & Shrimp, plus some veggies for health lol. All of this is paired with a perfect tomato cream sauce. Let's #makeithappen
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Shopping List:
(Preheat oven to 400 degrees. Cook pasta per package instructions and then stuff with filling and top with cheese. Bake in the oven for 10-15 minutes or until golden brown)
1 lb Jumbo Pasta Shells
1 lb Large Shrimp
1 lb lump crab meat
1/4 cup sundried tomatoes
2 cups spinach
1 onion
1 bell pepper (red and green)
2-3 cloves minced garlic or 1 tbsp garlic paste
1 cup mozzarella
1/2 cup parmesan
AP and Lemon Bae (use whatever seasoning you enjoy)
Sauce:
2-3 tbsps butter
1 diced shallot
1 head roasted garlic
1 tsp lobster base
1-2 tbsps tomato paste
1/2 cup dry white wine or stock
1 cup heavy cream
AP and Lemon Bae
1/2 cup parmesan
Garlic and herb seasoning