Shrimp And Crab Cannelloni
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1.75 cups
Onion (chopped)1 tbsp
Garlic (minced)5 tbsps
Basil (chopped fresh)2 tbsps
Thyme (chopped fresh)3 tsp
Oregano (dried)3 cup
Whipping Cream1 tbsp
Red Wine Vinegar1.25 cups
Onion (chopped)1.5 cups
Ricotta Cheese1 cup
Grated Parmesan Cheese170 g
Crabmeat (fresh)Directions:
1
For sauce: Heat oil in large pot over medium-high heat
2
Add onions and garlic and sauté until translucent, about 5 minutes
3
Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil
4
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes
5
Discard bay leaves
6
Working in batches, puree sauce in blender; return to same pot
7
Add cream and vinegar and simmer 15 minutes
8
Season to taste with salt and pepper
9
Refrigerate
10
Heat oil in large pot over medium-high heat
11
Add onions and garlic and sauté until translucent, about 5 minutes
12
Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil
13
Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes
14
Discard bay leaves
15
Working in batches, puree sauce in blender; return to same pot
16
Add cream and vinegar and simmer 15 minutes
17
Season to taste with salt and pepper
18
Refrigerate
19
For Cannelloni: Cook noodles in pot of boiling salted water until almost tender
20
Drain
21
Cool in bowl of cold water
22
Heat olive oil in large skillet over medium-high heat
23
Add onion and garlic; sauté until onion is tender, about 6 minutes
24
Add shrimp; sauté just until opaque, about 3 minutes
25
Stir in basil, oregano and crushed red pepper
26
Cool
27
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl
28
Season with salt and pepper
29
Mix in egg
30
Butter 13 x 9 x 2-inch glass baking dish
31
Spread generous 1 cup tomato cream sauce in bottom of dish
32
Drain lasagna noodles; trim to 8-inch lengths
33
Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides
34
Staring at 1 short end, roll up each noodle jelly roll style
35
Place in prepared pan, seam side down
36
Pour remaining sauce over cannelloni
37
Cover with foil
38
(Can be made 1 day ahead; refrigerate
39
) Preheat oven to 350°F
40
Bake foil-covered cannelloni until heated through, about 45 minutes
41
Cook noodles in pot of boiling salted water until almost tender
42
Drain
43
Cool in bowl of cold water
44
Heat olive oil in large skillet over medium-high heat
45
Add onion and garlic; sauté until onion is tender, about 6 minutes
46
Add shrimp; sauté just until opaque, about 3 minutes
47
Stir in basil, oregano and crushed red pepper
48
Cool
49
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl
50
Season with salt and pepper
51
Mix in egg
52
Butter 13 x 9 x 2-inch glass baking dish
53
Spread generous 1 cup tomato cream sauce in bottom of dish
54
Drain lasagna noodles; trim to 8-inch lengths
55
Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides
56
Staring at 1 short end, roll up each noodle jelly roll style
57
Place in prepared pan, seam side down
58
Pour remaining sauce over cannelloni
59
Cover with foil
60
(Can be made 1 day ahead; refrigerate
61
) Preheat oven to 350°F
62
Bake foil-covered cannelloni until heated through, about 45 minutes