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Shrimp-Stuffed Macaroni Shells Recipe
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Bouillon granules||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|Medium shrimp||1 Pound|
|Minced garlic||1 Teaspoon|
|Low fat cottage cheese||16 Ounce|
|Grated parmesan cheese||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Minced chives||1 Teaspoon|
|Paprika pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 8314 Calories from Fat 571
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 18.9 g94.4%
Trans Fat 0 g
Cholesterol 975 mg
Sodium 4122.7 mg171.8%
Total Carbohydrates 1471 g490.5%
Dietary Fiber 63.4 g253.6%
Sugars 76 g
Protein 419 g838.7%
Vitamin A 100.4% Vitamin C 97.2%
Calcium 161.4% Iron 440.4%
*Based on a 2000 Calorie diet
Place flour in a small saucepan, add milk in a slow stream, stirring with a wire whisk until smooth.
Add water, bouillon granules, and tomato paste.
Bring to a boil; reduce heat, and simmer 2 minutes or until thickened.
Set sauce aside, and keep warm.
Coat a large skillet with cooking spray; add margarine, and place over high hear until melted.
Add shrimp, and saute 1 minute.
Reduce hear to medium, add garlic, and cook 1 minute or until shrimp are done.
Remove from heat, and chop shrimp.
Combine chopped shrimp, garlic, cottage cheese, egg, Parmesan, parsley, chives, and pepper in a large bowl; mix well.
Stuff macaroni shells with shrimp mixture.
Pour half of reserved sauce into a 10- x 9- x 2-inch baking dish; add stuffed shells.
Cover and bake at 350Â° for 30 minutes.
Bring remaining sauce to a boil, and pour over shells to serve.
Sprinkle with paprika.