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Seafood Shells

Fettuccine.Inn's picture
  White fish 1 Can (10 oz), drained, flaked
  Medium shrimp 1 Can (10 oz), drained
  Pearl onions 1⁄2 Cup (8 tbs) (Cooked)
  Chopped sweet pickles 1⁄2 Cup (8 tbs)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Chili sauce 1 Cup (16 tbs)
  Prepared horseradish 2 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Tabasco sauce To Taste
  Water 2 Quart
  Salt 1⁄2 Teaspoon
  Macaroni shells 12 Large (Uncooked)
  Parsley sprigs 1 (For Garnish)
  Lettuce leaves 4

In a large bowl, toss tuna fish, shrimp, onions, pickles and olives.
In a small bowl, mix chili sauce, horseradish, Worcestershire sauce and Tabasco sauce.
Gently fold into seafood mixture.
Cover and refrigerate while preparing shells.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt.
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.
Fill with chilled seafood mixture.
Serve immediately or cover with plastic wrap and refrigerate several hours before serving.
Garnish each shell with a sprig of parsley.
Serve on lettuce leaves.
Makes 12 shells.

Recipe Summary

Side Dish

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Seafood Shells Recipe