Seafood & Cream Cheese Stuffed Shells
You can never have too many hor d'oeuvre recipes, so give Seafood & Cream Cheese Stuffed Shells a try. This pescatarian recipe serves 36. One portion of this dish contains approximately 6g of protein, 6g of fat, and a total of 113 calories. If you have lump crabmeat, coarsely ground pepper, salad shrimp, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Cream Cheese Chicken Stuffed Shells, Seafood-Stuffed Shells, and Seafood-Stuffed Shells.
Instructions
Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.
Barefoot Bubbly Extra Dry
Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.