Stuffed Pasta Shells with Saffron Sauce

Ingredients

• 1 1/2 teaspoons salt
• 1 teaspoon flour
• 1/2 cup milk
• 1/2 cup plus 1 teaspoon butter
• Pepper to taste
• 1/4 pound medium-size shrimp, shelled and deveined
• 1/4 pound scallops
• 1/4 pound crabmeat
• 1/4 pound halibut or other firm-fleshed fish, deboned and skinned
• 1 pound jumbo pasta shells

Method

1. 1

   In a large saucepan, bring 2 quarts water to boil.

2. 2

   Add 1 teaspoon of the salt and the pasta shells.

3. 3

   Cook 7 minutes, or until al dente.

4. 4

   Immerse the shells in ice water to halt the cooking process.

5. 5

   Drain and reserve.

6. 6

   Melt 1/2 cup butter in a sauté pan over medium heat.

7. 7

   Sauté the shrimp, scallops, crabmeat, and halibut until just tender, approximately 6 to 8 minutes.

8. 8

   In a food processor or with a sharp knife, finely chop all the seafood.

9. 9

   Set aside.

10. 10

    Preheat oven to 350°.

11. 11

    In a small saucepan, make a roux by mixing the flour with the remaining 1 teaspoon butter.

12. 12

    Whisk in the milk, remaining 1/2 teaspoon salt and pepper; simmer over low heat for 3 minutes until the sauce thickens.

13. 13

    Remove from heat and add the chopped seafood.

14. 14

    Mix well to bind.

15. 15

    Fill the reserved pasta shells with the seafood/cream mixture, using a spoon.

16. 16

    Place the stuffed shells on a baking sheet and sprinkle with the Parmesan cheese.

17. 17

    Bake in preheated oven 15 minutes, or until heated through.

18. 18

    Serve on individual plates with Saffron Sauce passed in a sauceboat.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 55. The excerpt below is the record exactly as published.

1’2 teaspoons salt Y4 teaspoon pepper 3 tablespoons chopped 2 medium-size cucumbers fresh dill 1% quarts buttermilk . Inalarge saucepan, bring 1 quart water to boil. Add the shrimp and 1 teaspoon of the salt and return to boiling. Cook the shrimp until tender, approximately 1/2 minutes. Drain, cool, and mince. . Ina large bowl, combine the shrimp, 2 tablespoons of the dill, the sugar, mustard, cumin, the remaining 2 teaspoon salt, and the pep- per. Let stand 30 minutes. . Peel the cucumbers; cut in half lengthwise and then into thin slices. Add to the shrimp mixture; toss. Stir in the buttermilk and refriger- ate, covered, until chilled. . Serve in individual bowls with a garnish of the remaining dill. We grow our own fresh herbs for the garnish. 165 N me W ol STRADIVARIUS STUFFED PASTA SHELLS WITH SAFFRON SAUCE 1% teaspoons salt 1 teaspoon flour 1 pound jumbo pasta shells Y2 cup milk Y2 cup plus 1 teaspoon butter Pepper to taste Y4 pound medium-size Y, cup freshly grated shrimp, shelled and Parmesan cheese deveined SAFFRON SAUCE %4 pound scallops Y4 pound crabmeat Y%4 pound halibut or other firm-fleshed fish, deboned and skinned

Cook this with the app: pantry check, scaling, and the assistant.