Stuffed Shells

• 1/2 lb. shrimp
• 1/3 lb. scallops
• 1/3 lb. crabmeat
• 3 Tbsp. olive oil
• 4 cloves garlic
• 1 lb. Ricotta
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 fresh lemon
• 1 pt. heavy cream
• 1/4 lb. butter
• 1 egg
• 1/2 c. parsley (fresh), chopped
• 24 large stuffing shells, cooked and cooled
• 1/2 c. Romano X 2

1. Saute seafood in olive oil, garlic and parsley over medium heat for about 3 minutes.
2. When cool, chop into small pieces.
3. In a large bowl, add seafood mix, garlic from pan, Ricotta, Romano, salt, pepper, fresh lemon juice and egg; mix well.
4. Cook shells according to directions, then put in lukewarm water for 10 minutes.
5. In same saute pan, add butter, heavy cream and 1/2 cup Romano cheese over medium heat and whisk.
6. Cook until thickened, about 10 minutes.
7. Put 1/2 white sauce on bottom of pan.
8. Fill shells with seafood mixture.
9. Pour rest of sauce over top.
10. Top with a little Romano.
11. Bake, covered, until heated, about 25 minutes at 350u0b0.
12. You may vary seafood for your likes and dislikes.

shrimp, scallops, crabmeat, olive oil, garlic, ricotta, salt, pepper, lemon, heavy cream, butter, egg, parsley, stuffing shells, romano x

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729326 (may not work)