My favorite station on television is the Food Network channel. I know many of you can relate. I love it so much that my husband often times ‘threatens’ to change cable companies just to hear me beg…I swear! If I get him to watch one or two shows that showcase ginormous, mouth-watering burgers and I promise to make them, I’m good for another few months 😉
This recipe was featured on Diners, Drive-In’s and Dives, my personal favorite show on Food Network. If you watch this show you know they give you close to the recipe but, not the exact recipe. Well, most of the time. This is where I have fun trying to duplicate it.
Though I have not had the dish featured on the show, I can say this one that I recreated is awesomeness! I think Guy Fieri should feature me or at least high-five me 😉 Ha!
So let’s check out the shrimp and crab cannellonis. Oh and this recipe uses egg roll wrappers. How cool is that?
Shrimp and Crab Cannelloni w/ Roasted Red Pepper Sauce
One can (4 0z.) deveined, medium shrimp
One can (4.25 oz.) lump crabmeat
1 c. ricotta cheese
1 t. dried parsley or 1 T. fresh parsley
zest of 1 lemon
pinch each of salt and pepper
1/3 c. milk
1/2 c. Parmesan cheese
Egg roll wrappers
Parsley and lemon for garnish
3 T. butter
2 c. heavy cream
2/3 c. pureed roasted red peppers
1/2 c. Parmesan cheese
2 cloves garlic, minced
Rough chop the shrimp.
In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag.
Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper.
Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish. Set aside.
Preheat oven to 350 degrees.
Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened.
Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.
Yields: 6 cannelloni.
Serve with a side salad and enjoy 🙂
P.S. I usually post on Wednesday each week but, next week I will have a post on Tuesday and one on Thursday….just a heads up. Have a great weekend y’all!