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Stuffed Seafood Shells - Appetizer
Clarice Moberg, Redstone, MT

7-ounce can white tuna fish, drained
4 1/2-ounce can medium shrimp, drained
1/2 cup pearl onions, cooked and sliced
1/2 cup chopped sweet pickles
1/2 cup sliced pimento-stuffed olives
12-ounce jar chili sauce
2 tablespoons prepared horseradish sauce
1/2 teaspoon Worcestershire sauce
Pepper sauce to taste
2 quarts water
1 1/2 teaspoon salt
16 jumbo macaroni shells
Parsley sprigs for garnish
Lettuce leaves

In a large bowl, toss tuna, shrimp, onions, pickles, and olives. In a small bowl, mix chili sauce, horseradish, Worcestershire sauce, and pepper sauce. Gently fold in 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 firm, stirring occasionally. With a slotted spoon, remove shells from water. Invert shells on a dry cloth; 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.