Ingredients
Smoke Shrimp Manicotti
- (2) 4” Manicotti shells, cooked
- 2 oz. Manicotti filling (see recipe)
- 1/2 cup Cream sauce (see recipe)
- 2 oz. Grande Fumella Smoked Mozzarella
- 2 tsp. Tomatoes, diced
- 1 tbsp. Scallions, sliced
- 2 Shrimp, sautéed
Directions
Smoke Shrimp Manicotti
- Fill each shell with 2 oz. of manicotti filling.
- Place shells in baking dish, top with 1/2 cup of cream sauce and 2 oz. Fumella.
- Bake until cheese is melted and heated through, top with 2 sautéed shrimp and serve.
Ingredients
MANICOTTI FILLING
- 7 oz. Grande Ricotta Sopraffina
- 1 oz. Grande Fumella Smoked Mozzarella
- 4 oz. Shrimp, cooked, diced
- 1 tbsp. Scallions, sliced
- 1 tsp. Parsley, chopped
- 1 tbsp. Grande Parmesan•Romano blend, grated
- Salt and black pepper, to taste
Directions
MANICOTTI FILLING
- Combine all ingredients, add salt and black pepper to taste, and set aside.
Ingredients
CREAM SAUCE
- 1 cup Heavy cream
- 1/2 cup Half & half
- 3 oz. Grande Fumella Smoked Mozzarella
- 3 tbsp. Grande Parmesan•Romano blend, grated
- 1/4 tsp. Garlic, granulated
- 1/4 tsp. Onion, granulated
- Salt, to taste
Directions
CREAM SAUCE
- In a small saucepot, under medium heat bring to a light simmer the heavy cream, half & half, Grande Fumella, grated Grande Parmesan•Romano blend, granulated garlic, granulated onion, and salt to taste.
- Simmer sauce and stir with whisk until all cheese has melted into the sauce 3 to 5 minutes.
- Simmer sauce for another 3 to 5 minutes while whisking continuously and sauce thickens slightly. Set aside and keep warm.
