Seafood Salad Stuffed Shells
Yield: 28 Shells
1 box jumbo pasta shells
1/2 lb. cooked shrimp
1/2 lb. lump crabmeat
10 oz cooked lobster
1/2 cup finely diced celery
½ cup finely diced red bell pepper
½ cup finely diced red onion
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon fresh minced dill
Chopped parsley for garnish
Cook pasta shells per manufacturer’s instructions in liberally salted water.
Drain the shells and spread them out on kitchen towels to cool.
Combine the remaining ingredients to make a seafood salad. Spoon about 1 tablespoon of seafood salad into each jumbo pasta shell. Place the filled shells on a platter. Sprinkle the shells with chopped parsley.
Cover tightly with plastic wrap and refrigerate until ready to serve. Makeup to 24 hours in advance.
1 lb pizza dough-my recipe
20 cherry tomatoes, halved
Coarse sea salt
¼ cup fresh thyme leaves or rosemary
Coarse black pepper
1/2 cup grated parmesan cheese
Oil a 4-quart baking dish or pam.
Spread the pizza dough out in the pan. Cover with plastic wrap.
Let rise until the dough rises almost to the top of the pan.
Top the dough with cherry tomatoes evenly spaced over the dough. Sprinkle with the remaining ingredients and drizzle lightly with olive oil
Bake 400 degrees F for 15 -20 minutes until golden brown.
Cool and cut into squares to serve.