Crawfish Zerpa (Stuffed Shells)

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place tails and bread in food processor.
  • Pulsate until coarsely ground.
  • Set aside.
  • Melt butter and add flour, stirring constantly. Add half and half gradually and let mixture simmer until reduced to 1 cup.
  • Add reserved crawfish mixture and seasonings to half and half.
  • Boil macaroni in salted water until al dente.
  • Stir gently while cooking to keep shells apart. Drain.
  • Cool enough to handle.
  • Stuff each shell with a heaping tablespoon of crawfish mixture, closing shell over filling.
  • To make sauce: Boil cream, stock, and butter in a medium saucepan until reduced by one-half. Add basil and salt and pepper to taste.
  • Place small amount on bottom of casserole dish or individual ramekins coated with nonstick spray.
  • Place stuffed shells in dish, pouring remaining sauce over the top.
  • Sprinkle with Parmesan and paprika.
  • Cover and bake at 350 degrees for 20 minutes. Remove cover and bake an additional 5 minutes.
  • *To make crawfish stock: Boil crawfish peelings with a little dry sherry (or water), garlic, onion juice, celery seed and a dab of butter.
  • Strain.
  • May be frozen for future use.
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