Seafood Shells Recipe
Ingredients
| White fish | 1 Can (10 oz), drained, flaked | |
| Medium shrimp | 1 Can (10 oz), drained | |
| Pearl onions | 1⁄2 Cup (8 tbs) (Cooked) | |
| Chopped sweet pickles | 1⁄2 Cup (8 tbs) | |
| Sliced pimiento stuffed olives | 1⁄2 Cup (8 tbs) | |
| Chili sauce | 1 Cup (16 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Tabasco sauce | To Taste | |
| Water | 2 Quart | |
| Salt | 1⁄2 Teaspoon | |
| Macaroni shells | 12 Large (Uncooked) | |
| Parsley sprigs | 1 (For Garnish) | |
| Lettuce leaves | 4 |
Directions
In a large bowl, toss tuna fish, shrimp, onions, pickles and olives.
In a small bowl, mix chili sauce, horseradish, Worcestershire sauce and Tabasco sauce.
Gently fold into seafood mixture.
Cover and refrigerate while preparing shells.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but quite firm, stirring occasionally.
With a slotted spoon, remove shells from water.
Invert shells on a dry cloth towel; drain 5 minutes.
Fill with chilled seafood mixture.
Serve immediately or cover with plastic wrap and refrigerate several hours before serving.
Garnish each shell with a sprig of parsley.
Serve on lettuce leaves.
Makes 12 shells.
In a small bowl, mix chili sauce, horseradish, Worcestershire sauce and Tabasco sauce.
Gently fold into seafood mixture.
Cover and refrigerate while preparing shells.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add salt.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but quite firm, stirring occasionally.
With a slotted spoon, remove shells from water.
Invert shells on a dry cloth towel; drain 5 minutes.
Fill with chilled seafood mixture.
Serve immediately or cover with plastic wrap and refrigerate several hours before serving.
Garnish each shell with a sprig of parsley.
Serve on lettuce leaves.
Makes 12 shells.
Chef
