Deep Fried Stuffed Shells Recipe

Summary

Preparation Time45 MinCooking Time45 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Main Ingredient

Ingredients

 Uncooked jumbo pasta shells16
 Eggs2 Small, divided
 Canned tuna/1 can of 6 ounces crabmeat, drained, flaked and cartilage removed6 Ounce, drained, flaked
 Shredded cheddar cheese/Shredded swiss cheese4 Ounce
 Tomato1 Medium, peeled, seeded and chopped
 Sliced green onions2 Tablespoon
 Dried basil leaves1⁄2 Teaspoon
 Black pepper1⁄8 Teaspoon
 Water1 Tablespoon
 Dry bread crumbs1 Cup (16 tbs)
 Vegetable oil2 Cup (32 tbs) (For Frying)
 Tartar sauce1 Cup (16 tbs) (For Serving)
For garnish
 Crisp salad greens2 Cup (32 tbs)
 Carrot curls5 Cup (80 tbs)
 Dill sprigs10

Nutrition Facts

Serving size

Calories 1527 Calories from Fat 1169

% Daily Value*

Total Fat 132 g202.9%

Saturated Fat 21.9 g109.3%

Trans Fat 0 g

Cholesterol 123.7 mg

Sodium 608.4 mg25.3%

Total Carbohydrates 59 g19.6%

Dietary Fiber 8 g32%

Sugars 11.5 g

Protein 31 g61.4%

Vitamin A 572.4% Vitamin C 45.6%

Calcium 33.1% Iron 21.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Follow package instructions to cook shells until they become firm but not hard.
2) Drain well, wash this under cold running water and drain again.
3) Allow the shells to cool by inverting them onto paper-towel-lined plate.

MAKING
4) In a large bowl, lightly beat 1 egg and mix in tuna, cheese, tomato, green onions, basil and pepper for the stuffing.
5) Stuff cooled shells with tuna mixture using a large spoon.
6) In a small bowl, whip remaining egg with water.
7) Take a large, shallow dish; put bread crumbs in it and coat each stuffed shell with egg mixture and bread crumbs.
8) In a large, heavy saucepan, allow 2 inches of oil to heat over medium-high heat until it reaches a temperature of 365°F.
9) Maintain the temperature by adjusting heat and brown shells in it, a few at a time, for 1 1/2 to 2 minutes, tossing once.
10) Drain on paper towels after removing with a slotted spoon.

SERVING
11) If desired, garnish with crisp salad greens, carrot curls and dill sprigs and serve with tartar sauce.
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