[2 - 2] what's up guys welcome back today I'll
[2 - 5] be catering to my Seafood lovers and my
[5 - 6] pasta lovers because I'll be showing you
[6 - 9] how to make this delicious recipe for
[9 - 11] seafood stuffed shells we're stuffing
[11 - 13] these bad boys with lump crab meat
[13 - 15] shrimp plenty of veggies and I'm making
[15 - 18] a fantastic homemade pink sauce that I
[18 - 19] think you're going to enjoy but before
[19 - 21] we get into the recipe please take a
[21 - 22] quick second to subscribe to the channel
[22 - 24] make sure you hit that Bell to have
[24 - 26] notifications as well alright guys meet
[26 - 28] me in the kitchen let's make it happen
[28 - 29] first things first let's take a look at
[29 - 31] these ingredients today we're going with
[31 - 33] some jumbo lump crab meat a little
[33 - 35] expensive and it's optional you can go
[35 - 37] with a cheaper version of it you can go
[37 - 39] claw or special whatever you find at the
[39 - 41] store that's on sale will work we have
[41 - 43] some shrimp obviously we need our jumbo
[43 - 47] pasta shells we've got onions garlic
[47 - 49] bell pepper red and green you can use
[49 - 51] whatever color you like we've got
[51 - 54] spinach tomato paste sun-dried tomatoes
[54 - 57] Lobster base butter and for our cheese
[57 - 59] we're going with Parmesan and mozzarella
[59 - 61] and this episode is sponsored by every
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[123 - 124] right my friends we've got some
[125 - 128] beautiful large shrimp here that have been peeled
[128 - 130] large shrimp here that have been peeled cleaned and deveined a little bit too
[130 - 132] large for our shell so I'm going to cut
[132 - 134] these into thirds just kind of squeeze
[134 - 136] them together like that make one cut you
[136 - 139] got three equal pieces it's going to do
[139 - 141] that with each of our shrimp that we
[141 - 142] have nice that way we have nice
[142 - 145] bite-sized pieces that'll fit into the
[145 - 148] pasta shows we've got smaller shrimp
[148 - 150] then this step is optional but if you've
[150 - 151] got large shrimp like me
[151 - 154] go ahead and cut them down to size you
[154 - 156] want to kind of equal the size of your
[156 - 159] lump crab roughly so kind of think about
[159 - 161] it like that that's about you know equal
[161 - 163] in size there
[163 - 163] so we're just going to repeat that
[163 - 165] process for all of our shrimp make sure
[165 - 167] they're peeled clean defrosted deveined
[167 - 170] all that good stuff
[170 - 171] all right guys keeping it real simple
[171 - 173] today on the shrimp a little avocado or
[173 - 176] olive oil just to coat them then we're
[176 - 178] going down with my apc's and then feel
[178 - 179] free to use whatever your favorite
[179 - 181] all-purpose is or whatever your favorite
[181 - 184] seafood seasoning is little Tony's or
[184 - 185] whatever you got it's cool Old Bay
[185 - 188] you'll get the job done but instead of
[188 - 190] Old Bay I got my Lemon Bay here like a
[190 - 192] blend of lemon pepper with some Cajun
[192 - 195] flavors one of my favorites for seafood
[195 - 197] and poultry so we're going down with
[197 - 199] that and I gotta show a little love to
[199 - 202] my girl Kimmy's Creations her garlic
[202 - 204] butter and Herb seasoning is phenomenal
[204 - 206] and it pairs well with shrimp and
[206 - 209] seafood and chicken and all that good
[209 - 211] stuff as well so those are three
[211 - 212] seasonings we're using feel free to use
[212 - 214] whatever you want guys keep it simple
[214 - 217] salt pepper garlic onion powder Cajun
[217 - 219] seasoning whatever you got those those
[219 - 224] sort of things will work nicely today
[227 - 227] all right guys so while our pasta is
[227 - 229] boiling and getting nice and Al Dente we
[229 - 231] got a skillet heated over medium high
[232 - 234] heat so that we're going to add
[234 - 238] so that we're going to add in our shrimp that we cut into thirds
[238 - 240] nice little bite-sized pieces seasoned
[240 - 240] to perfection
[243 - 246] [Music] we're going to cook the shrimp
[246 - 248] we're going to cook the shrimp steal some of his flavor remove the
[248 - 250] shrimp add the veggies
[250 - 252] that will toss everything together with
[252 - 253] a little cheese and that's going to be
[253 - 256] our filling for our pasta shows so as
[256 - 257] you can see the shrimp's cooking
[258 - 260] beautifully we're going to decrease the heat just a
[260 - 262] we're going to decrease the heat just a little bit now that we've got some color
[264 - 265] developing and we're just going to toss it around
[265 - 268] and we're just going to toss it around guys or you use your spatula if you
[268 - 272] don't have the risk game
[275 - 275] a little butter wouldn't hurt here
[275 - 281] but I'm cutting y'all some slack today
[282 - 282] once your shrimp is nice and cooked
[282 - 283] we're going to go ahead and remove that
[283 - 285] with a slotted spoon tons of flavor
[285 - 287] developing here in the bottom of this
[287 - 289] skillet that's going to help flavor the
[289 - 292] rest of our Dish as well so don't rinse
[292 - 296] out the skillet
[298 - 298] all right so once we remove the shrimp
[298 - 299] we're going in with the veggies
[299 - 302] we got onions bell pepper
[302 - 304] red and green
[304 - 307] we got some spinach for health
[307 - 310] we're gonna cook that down then we'll
[310 - 312] add in our garlic towards the end that
[312 - 313] way we make sure that the garlic doesn't
[315 - 317] burn I also have some delicious sun-dried
[317 - 319] I also have some delicious sun-dried tomatoes
[319 - 321] you guys been watching me lately you
[321 - 323] know that I'm on a sun-dried tomato kick
[323 - 326] so please excuse me but they're
[330 - 330] and we're gonna mix this with our
[330 - 331] Seafood a little bit of cheese that's
[331 - 333] gonna be the filling today no need for
[333 - 335] any ricotta or anything like that keep
[336 - 337] it real simple on the seasoning guys
[337 - 339] just a little all-purpose or some salt
[339 - 341] and pepper we got garlic going in there
[341 - 344] we got plenty of flavor coming to the
[344 - 346] party here in a minute too so go ahead
[346 - 347] and season this up with whatever you
[347 - 349] like at the bare minimum you need some
[349 - 352] salt and pepper in there maybe some
[352 - 353] onion powder some garlic to wake
[353 - 354] everything up tie everything together
[354 - 356] all right now that everything's got a
[356 - 358] head start we're going in with a healthy
[358 - 360] dose of garlic
[360 - 362] good three cloves
[362 - 366] maybe even four if you're feeling frisky
[366 - 367] definitely want to use a little
[367 - 369] mouthwash if it's a date night after you
[369 - 372] eat all that garlic that's a pro tip for
[373 - 375] go ahead and mix that in
[375 - 378] give it a toss
[380 - 380] then we're gonna add back in that shrimp
[387 - 387] a little hints of butter because why the
[387 - 389] hell not We're Here for a Good Time not
[398 - 398] some jumbo lump crab
[398 - 411] because it's tax season
[413 - 413] got some beautiful colors developing
[413 - 416] there guys tons of flavor
[416 - 418] now at this point we're gonna kill the
[418 - 419] heat remove that place that in a bowl
[420 - 422] let it cool a little bit add some cheese
[422 - 424] we're going with mozzarella and Parmesan
[424 - 426] tie all that together that's gonna be
[426 - 427] the filling going in our shells that
[427 - 429] just finished as well so we're gonna go
[429 - 430] ahead and make our sauce now all right
[430 - 432] guys It's Time to Get Saucy
[432 - 434] and a skillet over medium heat we're
[434 - 436] gonna melt two to three tablespoons of
[436 - 438] butter as you guys know butter makes
[438 - 440] everything better probably tighter here
[440 - 442] hearing me say that by now
[442 - 444] to that melted butter we're going in
[444 - 447] with one large diced shallot or some
[448 - 450] onion shallot just makes you feel more like a
[450 - 451] shallot just makes you feel more like a chef
[451 - 453] just want to melt that butter
[453 - 456] start to cook that shallot
[456 - 460] then we're going to add in some garlic
[462 - 462] and get this party started
[462 - 463] that's the foundation for all things
[465 - 467] delicious garlic butter and shallot and then
[468 - 469] garlic butter and shallot and then surprise surprise we're going to add a
[469 - 476] little roasted garlic as well
[478 - 478] that's going to amplify the flavor get
[479 - 481] things nice and sweet and delicious use the
[481 - 483] nice and sweet and delicious use the back of your spatula to kind of
[486 - 487] so it'll work its way into the sauce
[488 - 492] nicely [Music]
[492 - 494] [Music] now for our first way to kick the flavor
[494 - 495] up a notch we're going down with that
[495 - 498] Lobster base better than bouillon this
[498 - 499] is optional but it's going to add some
[499 - 501] nice Seafood flavor
[501 - 504] as an additional flavor element about a
[504 - 506] teaspoon or so of that
[506 - 508] don't get too crazy though because it
[508 - 511] does have quite a bit of salt in there
[511 - 516] what's going to work that in
[518 - 518] and then we're going down with
[518 - 521] let's see a tablespoon or two of tomato
[521 - 523] paste depending on how much is left in
[529 - 529] we're gonna work that in also
[530 - 532] [Music] as you can see we've got a little bit of
[532 - 533] as you can see we've got a little bit of Fawn developing
[533 - 535] we're going to deglaze that my friends
[535 - 539] with you guessed it a half cup of dry
[539 - 541] wide wine optional guys you use Seafood
[541 - 543] stock here if you want
[543 - 547] but you know us
[550 - 550] cheers increase the heat to high and
[550 - 551] bring that to a rapid boil to cook off
[553 - 555] and then we're gonna add in our heavy
[555 - 558] cream our cheese and season to taste all
[558 - 560] right so after a minute or so once that
[560 - 562] wine has a chance to cook off all the
[562 - 563] alcohol Cooks out leave it behind that
[563 - 565] delicious flavor which brings a little
[565 - 567] acidity to the mix
[567 - 570] we're gonna go ahead and add in about a
[570 - 572] cup of heavy cream
[572 - 575] let's go ahead and stir that in
[575 - 577] start to get that nice pinkish color
[583 - 583] now we want to season that up I'm going
[583 - 585] with the same seasoning as before
[585 - 587] The Lemon Bay the garlic butter and
[587 - 589] herbs and the AP
[589 - 591] don't need to go too crazy guys because
[591 - 594] remember that better than bouillon packs
[594 - 597] a little sodium punch
[597 - 599] as does the parmesan cheese that we're
[599 - 601] adding right now
[601 - 603] quick reminder guys that all the
[603 - 604] specific measurements and ingredients
[604 - 606] can be found in the description box
[606 - 608] below so don't forget to check that out
[608 - 609] we're just going to stir in that
[609 - 612] parmesan until things start to thicken
[613 - 615] then taste as you go and adjust the
[615 - 629] flavor to your preference
[631 - 631] all right guys so as you can see we have
[631 - 634] a beautiful Seafood vegetable concoction
[634 - 636] going here we're going to add some
[636 - 638] mozzarella cheese to the mixture I'm
[638 - 639] just gonna get in there with a gloved
[641 - 643] hand so you guys don't talk
[643 - 645] so you guys don't talk any Trash to me in the comments little
[645 - 648] mozzarella cheese little parmesan
[648 - 650] I'm going to mix that together
[650 - 654] and then this is going to be our filling
[654 - 657] for our shows
[657 - 661] nice and cheesy and delicious
[661 - 664] tons of crab in there plenty of shrimp
[664 - 666] got the veggies for health all is right
[668 - 670] all right guys we're going down the very
[671 - 673] of that sauce at the bottom we don't
[673 - 676] want to drown the the pasta shells just
[677 - 680] a little Nest to lay in so to speak the
[680 - 682] oven is preheated to 400 degrees
[682 - 684] the pasta is cooked per package
[684 - 686] instructions I like to cook it probably
[686 - 687] two or three minutes less since it's
[687 - 690] going in the oven grab yourself a show
[693 - 695] grab yourself some filling
[695 - 697] it's nice and cheesy
[697 - 698] it already looks good I eat it just like
[701 - 707] this go ahead and stuff that in there
[709 - 709] try to fit as much
[709 - 711] deliciousness in there as you can nobody
[711 - 715] wants a skimp shell about like so
[715 - 718] they're going to Nestle that on in there
[718 - 720] and just repeat that process until you
[720 - 735] fill your casserole dish
[739 - 739] there we go one row down
[739 - 740] and just repeat that process until we're
[741 - 743] good to go nice and full
[743 - 745] I'm going to top it with a little bit of
[745 - 747] sauce a little bit of cheese pop her
[747 - 749] into the oven so it's golden brown and
[749 - 751] beautiful then I'll show you guys how to
[751 - 752] Plate this up all right guys so now that
[753 - 754] we've got our shells all nestled in
[754 - 755] there I'm going down with some grated
[755 - 758] Parmesan cheese
[758 - 759] then we're going to hit it with a little
[759 - 762] sauce and a little mozzarella
[762 - 765] and that's going in the oven
[765 - 766] all right don't get crazy with the sauce
[766 - 770] here guys we don't want it to be
[770 - 772] too wet I guess would be the way to
[772 - 774] describe it plus we're going to Plate it
[774 - 776] up with plenty sauce too so just a
[776 - 779] little sprinkle of sauce on each one
[779 - 781] it's a little drizzle and we're going
[781 - 783] down with that mozzarella
[783 - 785] again don't get too crazy here you still
[785 - 787] want to kind of see what you got going
[787 - 790] on underneath
[802 - 802] all right guys so for plating I'm going
[802 - 804] to take some of that beautiful sauce
[806 - 808] go right in the middle of the plate I'm
[808 - 810] gonna go down with a four shell plate
[818 - 818] and then to get extra frisky
[818 - 820] we're going to ask some a lump crab
[820 - 822] right on in the center
[822 - 824] just to show off a little bit I mean hey
[824 - 825] you paid for it
[825 - 828] you might as well give it the look right
[828 - 830] last but not least we're going to rain
[830 - 832] down a little fresh
[832 - 838] grated Parmesan cheese
[840 - 840] and then garnish with some fresh chopped
[841 - 844] parsley and that my friends is Seafood stuffed
[844 - 846] and that my friends is Seafood stuffed shells this is the part where I say
[846 - 847] brace yourself for a trademark money
[847 - 851] shot say it with me guys looking good
[851 - 853] the only thing left to do is get in here
[853 - 854] for a taste test but before we do that
[855 - 856] please take a quick second to subscribe
[856 - 858] to the channel make sure you hit that
[858 - 861] Bell so they have notifications as well
[861 - 862] all right my friends I found my knife in
[862 - 865] my Fork and now it's time for the Moment
[865 - 868] of Truth oh man it's a cheesy
[868 - 871] deliciousness going on right here
[871 - 873] a little sauce
[873 - 877] I'll show you guys the interior
[895 - 895] I'm gonna show you how to make this
[895 - 899] delicious Seafood stuff
[899 - 901] do everyone call it pasta shells or just