Smoke Shrimp Manicotti
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
Course: Pastas
Smoked Shrimp Manicotti
Ingredients
- 4 inch Manicotti shells, cooked (2 shells)
- 2 oz. Manicotti filling (see recipe)
- 1⁄2 cup Cream sauce (see recipe)
- 2 oz. Grande Fumella Smoked Mozzarella
- 2 tsp. Tomatoes, diced
- 1 tbsp. Scallions, sliced
- 2 Shrimp, sautéed
Directions
- Fill each shell with 2 oz. of manicotti filling.
- 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.
