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Captain's Favorite

Fettuccine.Inn's picture
  Water 2 Quart
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Jumbo macaroni shells 12 (Uncooked)
  Butter 3 Tablespoon
  Mushrooms 1 Can (10 oz), drained
  Flour 1 1⁄2 Tablespoon
  Milk 1 Cup (16 tbs)
  Half and half 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Egg yolks 2 , slightly beaten
  Dry sherry 2 Tablespoon
  Worcestershire sauce 1⁄4 Teaspoon
  Frozen crab 12 Ounce, thawed, drained, flaked (1 Package)
  Shrimp/4 1/2 ounce cooked shrimp 1 Can (10 oz)
  Chopped pimiento 2 Tablespoon, drained
  Grated parmesan cheese 2 Tablespoon

Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1-1/2 teaspoons salt and oil.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but quite firm, stirring occasionally.
With a slotted spoon, remove shells from water.
Invert shells on a dry cloth towel; drain 5 minutes.
Cover to prevent drying.
Melt butter in a medium saucepan.
Add mushrooms.
Saute 5 minutes.
Remove mushrooms and set aside.
Stir flour into butter.
Cook over low heat until bubbly, stirring constantly.
Continuing to stir, blend milk, half and half, 1/4 teaspoon salt and pepper into flour mixture and cook until mixture thickens, about 5 minutes.
Remove from heat.
Blend 1/2 cup hot sauce into beaten egg yolks.
Gradually add egg yolk mixture to remaining sauce.
Stir in sherry and Worcestershire sauce.
In a medium bowl, mix together crab, shrimp, sauteed mushrooms, pimiento and 3/4 cup sauce.
Stuff jumbo shells with seafood mixture.
Pour remaining sauce in an 11" x 7" baking dish.
Arrange filled shells on sauce.
Spoon a little of the sauce over each shell.
Sprinkle with Parmesan cheese.
Place in cold oven.
Set temperature control at 350°F (175°C).
Bake 20 minutes.
Serve immediately.
Makes 4 servings.

Recipe Summary

Side Dish

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Captain's Favorite Recipe