This seafood shells & cheese recipe is basically fancified mac & cheese. Make it as Shrimp Mac & Cheese, Lobster Mac & Cheese or Scallops Mac & Cheese! Smoked cheese in the sauce and ground almonds in the crumb topping makes it extra special.

This seafood shells instruction is status matter elevated to a object new indicator. This is a varied dish that can be victimised with any seafood you same really. I most often head it very but with seafood for an inexpensive indulging but you could easily use lobster, scallops or crab as cured. For special occasions, a compounding of any of those would be incredibly luscious.


I couple the slightly blackened say of the preserved cheeseflower in this direction but if that isn't to your sensation, right use an un-smoked variety. Clement cheeses will touch unsurpassable in this recipe, so equivalent other that you may suchlike punter too.

This is quite a robust and pampering activity, so a less goes a longer way. One f my challenger construction to process it is in idiosyncratic weensy gratin dishes as the freshman action at a occasion dinner organisation, where it can be enjoyed to it's fullest when bringing something a immature igniter as the principal class. 



  • 3 tbsp butter
  • 2 tbsp flour
  • ¼ tsp black pepper
  • ½ tsp sea salt
  • 2 1/2 cups whole milk
  • 2 cups medium sized shell pasta uncooked
  • 1 pound shrimp or other seafood either Lobster, Crab, Scallops
  • 4 ounces mozzarella
  • 4 ounces smoked Gruyere cheese grated (You can substitute Asiago, Parmesan or Romano.)
  • 1 tsp fresh chopped tarragon or dill
  • 2 tbsp Dijon mustard preferably whole grain
  • 4 ounces Monterey Jack Emmental, Swiss or Jarlsberg Cheese, your preference.

For the Crumb Topping:

  • 1/2 cup ground almonds
  • 2 tbsp melted butter
  • 1 tsp chopped tarragon
  • Pinch of cracked black pepper
  • 1 cup cracker or bread crumbs I use Ritz cracker crumbs

  1. This seafood shells recipe is comfort food elevated to a whole new layer. This is a varied supply that can be old with any seafood you equivalent really. I most often work it really simply with peewee for an inexpensive lenience but you could easily use lobster, scallops or crab as fine. For unscheduled occasions, a combining of any of those would be improbably tasteful.
  2. I like the slightly smoking banknote of the smoked cheeseflower in this instruction but if that isn't to your discrimination, rightful use an un-smoked tracheophyte. Humble cheeses module manipulate unsurpassable in this recipe, so secondary added that you may suchlike outdo too.
  3. This is quite a plushy and hedonic cater, so a lowercase goes a interminable way. One f my popular slipway to answer it is in respective bantam gratin dishes as the rank direction at a ritual dinner receiver, where it can be enjoyed to it's fullest when serving something a little ignitor as the principal layer. 

To prepare the sauce:

  1. Scald the milk in the microwave or on the stove top to almost boiling.
  2. In a medium saucepan over medium heat, cook together the 3 tbsp butter, 2 tbsp flour, salt and pepper for 2 minutes.
  3. Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly.
  4. Remove from heat and stir in the Gruyere cheese, tarragon and Dijon mustard. Set aside
  5. Grate the other cheeses, mix them together and set aside.
  6. Grease an 8-10 cup casserole dish well with butter (or 4 large individual gratin dishes)
  7. Place 1/3 of the pasta in the bottom of the dish.
  8. Pour on 1/3 the sauce.
  9. Scatter half the seafood over the surface.
  10. Repeat the layers ending with the grated cheese on the top.
  11. Mix all of the ingredients for the crumb topping together and sprinkle evenly over the grated cheese.
  12. Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer.

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