This mouthwatering dish is literally stuffed with flavor. Manicotti shells are filled with perfectly smoked Grande Fumella, zesty spices and delicious shrimp, the most consumed seafood after fish.* This is one dish your customers are sure to order again and again.
*Datassential Keynote Report: Meat, Poultry, and Seafood 2022, Flavor 2022
Place shells in baking dish, top with 1/2 cup of cream sauce and 2 oz. Fumella.
Bake until cheese is melted and heated through, top with 2 sautéed shrimp and serve.
Manicotti Filling
Ingredients
7 oz. Grande Ricotta Sopraffina
1 oz. Grande Fumella Smoked Mozzarella
4 oz. Shrimp, cooked, diced
1 tbsp. Scallions, sliced
1 tsp. Parsley, chopped
1 tbsp. Grande Parmesan•Romano blend, grated
Salt and black pepper, to taste
Directions
Combine all ingredients, add salt and black pepper to taste, and set aside.
Cream Sauce
Ingredients
1 cup Heavy cream
1⁄2 cup Half & half
3 oz. Grande Fumella Smoked Mozzarella
3 tbsp. Grande Parmesan•Romano blend, grated
1⁄4 tsp. Garlic, granulated
1⁄4 tsp. Onion, granulated
Salt, to taste
Directions
In a small saucepot, under medium heat bring to a light simmer the heavy cream, half & half, Grande Fumella, grated Grande Parmesan•Romano blend, granulated garlic, granulated onion, and salt to taste.
Simmer sauce and stir with whisk until all cheese has melted into the sauce 3 to 5 minutes.
Simmer sauce for another 3 to 5 minutes while whisking continuously and sauce thickens slightly. Set aside and keep warm.