Shrimp and Crab Cannelloni

Shrimp and Crab Cannelloni Ingredients

SAUCE	16 Lasagna noodles; (preferably
2 tb Olive oil	2 tb Olive oil
1 3/4 c Chopped onions	1 1/4 c Chopped onion
3 tb Minced garlic	1 tb Minced garlic
2 lb Plum tomatoes; peeled,	12 oz Uncooked shrimp; peeled,
1 cn (28-oz) Italian-style	5 tb Chopped fresh basil
1/3 c (packed) chopped fresh basil	3/4 ts Dried oregano
2 tb Chopped fresh thyme	1/4 ts Dried crushed red pepper
2 ts Dried oregano	1 1/2 c Ricotta cheese
2 Bay leaves	3/4 c Grated provolone cheese
1/2 ts Dried crushed red pepper	1/3 c Grated Parmesan cheese
3/4 c Whipping cream	6 oz Fresh crabmeat
1 tb Red wine vinegar	1 Egg; beaten to blend
CANNELLONI

Instructions for Shrimp and Crab Cannelloni

Kevin Graham, of Grahams in New Orleans, occasionally adds a Parmesan sauce to go with the tomato cream. For sauce: Heat oil in large pot over medium-high heat. Add onions and garlic and saut? until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate. For Cannelloni: Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water. Heat olive oil in large skillet over medium-high heat. Add onion and garlic; saut? until onion is tender, about 6 minutes. Add shrimp; saut? just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool. Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg. Butter 13x9x2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.) Preheat oven to 350?F. Bake foil-covered cannelloni until heated through, about 45 minutes. 8 Servings Bon App?tit September 1996 Restaurant: Grahams; New Orleans, Louisiana Posted to recipelu-digest by Sandy on Feb 27, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Bay Leaves	Crab	Cream
Garlic	Olive Oil	Onion	Oregano
Parmesan	Provolone	Red wine vinegar	Ricotta
Shrimp	Thyme	Tomato

for flavor and categorization

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