Shrimp and Crab Cannelloni

Ready in 1 hour

Try this Shrimp and Crab Cannelloni recipe, or contribute your own.

Top-ranked recipe named "Shrimp and Crab Cannelloni"


Are you making this? 
1 tb Red wine vinegar
1 1/4 c Onions; chopped
1 28-oz can Italian-style tomatoes
1/2 ts Dried red pepper; crushed
12 oz shrimp; Uncooked, peeled
1/4 ts Dried red pepper; crushed
1 1/2 c Ricotta cheese
2 tb olive oil
1 tb Garlic; minced
1 Egg; beaten to blend
2 tb olive oil
3/4 c provolone cheese; Grated
3/4 c Whipping cream
1 3/4 c Onions; chopped
2 Bay Leaves
2 tb fresh thyme; Chopped
5 tb fresh basil; Chopped
2 ts Dried Oregano
3/4 ts Dried Oregano
1/3 c fresh basil; (packed) chopped
3 tb Garlic; minced
16 Lasagna noodles; (preferably)
1/3 c Grated Parmesan cheese
6 oz Fresh crabmeat
2 lb Plum tomatoes; peeled

Original recipe makes 1



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 saute 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; saute until onion is tender, about 6 minutes. Add shrimp; saute 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 350F. 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

Verified by stevemur
Calories Per Serving: 3405 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Shrimp and Crab Cannelloni. Be the first to review it!

I'd rate it:

sign in to add your comment


There are no tags on this recipe. Log in to add tags.

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free