• 3 tbsp butter
  • 2 tbsp flour
  • ¼ tsp black pepper
  • ½ tsp sea salt
  • 2 1/2 cups whole milk
  • 2 cups medium sized shell pasta uncooked
  • 1 pound shrimp or other seafood either Lobster, Crab, Scallops
  • 4 ounces mozzarella
  • 4 ounces smoked Gruyere cheese grated (You can substitute Asiago, Parmesan or Romano.)
  • 1 tsp fresh chopped tarragon or dill
  • 2 tbsp Dijon mustard preferably whole grain
  • 4 ounces Monterey Jack Emmental, Swiss or Jarlsberg Cheese, your preference.

For the Crumb Topping:

  • 1/2 cup ground almonds
  • 2 tbsp melted butter
  • 1 tsp chopped tarragon
  • Pinch of cracked black pepper
  • 1 cup cracker or bread crumbs I use Ritz cracker crumbs


This seafood shells recipe is comfort food elevated to a whole new layer. This is a varied supply that can be old with any seafood you equivalent really. I most often work it really simply with peewee for an inexpensive lenience but you could easily use lobster, scallops or crab as fine. For unscheduled occasions, a combining of any of those would be improbably tasteful.

I like the slightly smoking banknote of the smoked cheeseflower in this instruction but if that isn't to your discrimination, rightful use an un-smoked tracheophyte. Humble cheeses module manipulate unsurpassable in this recipe, so secondary added that you may suchlike outdo too.

This is quite a plushy and hedonic cater, so a lowercase goes a interminable way. One f my popular slipway to answer it is in respective bantam gratin dishes as the rank direction at a ritual dinner receiver, where it can be enjoyed to it's fullest when serving something a little ignitor as the principal layer. 

To prepare the sauce:

Scald the milk in the microwave or on the stove top to almost boiling.

In a medium saucepan over medium heat, cook together the 3 tbsp butter, 2 tbsp flour, salt and pepper for 2 minutes.

Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly.

Remove from heat and stir in the Gruyere cheese, tarragon and Dijon mustard. Set aside
Grate the other cheeses, mix them together and set aside.

Grease an 8-10 cup casserole dish well with butter (or 4 large individual gratin dishes)
Place 1/3 of the pasta in the bottom of the dish.

Pour on 1/3 the sauce.

Scatter half the seafood over the surface.

Repeat the layers ending with the grated cheese on the top.

Mix all of the ingredients for the crumb topping together and sprinkle evenly over the grated cheese.

Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer.

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