Lobster and Shrimp Scampi Stuffed Shells
If you’re looking for recipes for stuffed shells, you might not be thinking seafood, but let me assure you, these stuffed shells are pretty darned amazing especially if you like lobster, cream cheese, shrimp and/or butter. (Who doesn’t love those things?) Even better, not only are lobster and shrimp scampi stuffed shells amazing , this recipe for stuffed shells is as easy as any stuffed shell recipe you’re likely to find (if not even easier.) Especially because it tastes great with pre-cooked shellfish.
I will say, though, the secret to this recipe for stuffed shells is not overbaking the shells. This isn’t a recipe where you want to get the cheese topping all ooey gooey and melted. On the contrary, you just want the butter sauce to get nice and hot, then serve.
- You will need:
1 box stuffed shells (count varies by brand, but assume at least 16 shells)
- 1/2 pound cooked lobster meat, chopped
- 1/2 pound cooked shrimp, chopped
- 12 ounces cream cheese
- 1 tablespoon garlic powder
- 1 teaspoon white pepper
- 1 tablespoon tomato sauce
- Cooking spray
- 8 tablespoons butter
- 2 cloves garlic, minced
- 2 cups dry white wine
- Boil the stuffed shells per package directions in well-salted water.
- While the shells are cooking, mix the lobster, shrimp, cream cheese, garlic powder, white pepper and tomato sauce until well-incorporated.
- When the shells are done, fill each shell with a few teaspoons of the seafood mixture and place into a baking dish lined with cooking spray.
- Preheat your oven to 350.
- In a skillet over medium high heat, melt the butter, then saute the garlic for 30 seconds.
- Add the white wine and let reduce by about half.
- Pour the sauce into the baking dish, being careful not to pour it directly onto one of the shells to avoid the shell from being too soggy.
- Use a spoon to put a teaspoon or so of the sauce on each shell.
- Bake about 10 minutes or until everything is warm.
Image courtesy of Pixabay.com!
Locally Grown Food is Everywhere!
Generally, my idea of foraging is getting up at 2am and looking through every cabinet to see if there might be just one Oreo left. Kidding. But foraging is something I am not super familiar with. I’ve been known to eat the stray blackberry on a hike or head off in search of a paw paw tree now and then, but never anything more serious than that.
Last week our FLF (Favorite Local Farm) posted on Facebook that they were going to host a foraging class and all were welcome. Well don’t you know, I signed right up, and I am so glad I did!
KC Farm School at Gibbs Road
First let me tell you about our FLF, KC Farm School at Gibbs Road. This is a wonderful farm that is central to the community. They host a farmer’s market on Wednesday night that features food from their farm along with other locally grown produce and products. The farm works closely with schools in the area encouraging teachers to bring their students to learn about food and where it comes from. There is a fantastic intern program that teaches students job skills and a work ethic, and all of their produce and classes are “pay what you are able”. Recently, the farm expanded and purchased 11 acres of wild land across the street which is now known as “Common Ground”.
A Class Teaching Foraging For Locally Grown Food
Elderberry flower fritters with mulberries, honey, and sugar
For our foraging class the farm employed the help of Amy Bousman from the Kansas Department of Wildlife and Parks. She led a group of us through Common Ground and taught us which plants were edible, how to harvest them, what time of year they were ready, and also which plants to stay away from. After a delightful hike and foraging session, we headed back to the farm and cooked a delicious treat with the food we found. Amy showed us how to make elderberry flower fritters which we then covered with mulberries and honey. Absolutely decadent!
After spending just these few hours with Amy it amazed me to see how much food is literally all around us. She pointed out that many of the plants we see as weeds were plants that early settlers brought from their home countries because they found them useful for things like medicine and food. Plants as common to us as dandelions, broadleaf plantain, and Queen Anne’s lace are all non-native species that are thought to have been brought here on purpose.
Harvesting mulberries is messy work!
If you would like to start foraging for your food or to use plants in your holistic health routine, you should first make sure you take a class either specifically on foraging, or at least on plant identification. The first rule of foraging is to check, then double check, then triple check that you have the correct plant. Many plants that are useful for medicine are also deadly if used incorrectly. Some plants have lovely tasting flowers, but the stems will kill you. And other plants have look-alikes that are deadly. For example, Queen Anne’s lace has parts that are edible, but it looks a whole lot like hemlock, and you do NOT want to get those two mixed up.
If you are interested in classes, check with your local wildlife department, community universities, or, like I did, your FLF. Get some knowledge and go forth and forage!
Are You Ready for More Sautéed Kale?
Our little garden is trucking along! The peas are just about ready to harvest, baby tomatoes are growing on the vine, and the kale and collards are still going strong. This is the first year that I have had the time to really put into the garden and I have so enjoyed being able to go out and pick fresh food to use in lunch the same day. Today is a Friday, which is the furthest day of the week from grocery shopping, so lunch had to be a little creative today, but I found another new recipe with the kale!
Sautéed Kale with Farro and Bacon
We have been on a health food kick, so we have been trying to eat more veggies and whole foods. As I was looking in the fridge, I found a half a bag of Brussels sprouts, some bacon, and remembered we had a little farro left in the cabinet. If you have never had farro, don’t fear! It is delightful. Imagine rice, but a little chewier and a little more nutty and a whole lot healthier! I took all of those things and some kale from the garden and made this quick saute for lunch.
You will need:
- 2 cups broth (beef or chicken)
- 1 tsp. Garlic powder
- 8 oz. farro (make sure you get pearled farro)
For the saute:
- 8 oz bacon
- 1 lb. Brussel’s sprouts
- 7 good sized leaves of kale
- 2 Tbs. olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
To make the farro: In a medium saucepan, mix the garlic powder and broth. Bring to a boil. Once the broth is at a boil, add the farro, stir quickly, cover the pot, and turn burner to low. Let sit for 25 min. At that point the water should be absorbed and the farro is ready to serve.
Sautéed Kale with Bacon
To make the saute: Pour olive oil into a medium skillet. Slice the bacon and Brussels sprouts and add them to the pan. Saute on medium high heat for about 4 minutes to get the cooking process started. Tear the stems out of the kale and rip the kale into small pieces. Add the kale, salt, pepper, and garlic powder to the skillet and stir. Cover and saute on medium low for about 15 minutes. Once the bacon is cooked through it is ready to serve. Serve on top of the farro.