Rec: Shrimp and Crab Cannelloni
Pat’s notes: This recipe is a bit of work but the results are well worth it. Nice for a special occasion or dinner guests. Caesar salad was a good accompaniment. It's really more of a lasagna roll-up than the traditional cannelloni I've had in restaurants and made myself, but still delicious, and an attractive presentation.
Shrimp and Crab Cannelloni
Kevin Graham, of Graham's in New Orleans, occasionally adds a Parmesan sauce to go with the tomato cream.
Sauce
2 tbsp olive oil
1 3/4 cups chopped onions
3 tbsp minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounce can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tbsp chopped fresh thyme
2 tsps dried oregano
2 bay leaves
1/2 tsp dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tbsp olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tbsp chopped fresh basil
3/4 tsp dried oregano
1/4 tsp dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend
For sauce:
Heat oil in large pot over medium-high heat. Add onions and garlic and sauté 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; sauté until onion is tender, about 6 minutes. Add shrimp; sauté 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 13 x 9 x 2-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. Starting 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.
Serves 8.
Source: 1996 Bon Appetit, Restaurant: Graham's; New Orleans, Louisiana
https://www.epicurious.com/recipes/food/views/2455
https://www.epicurious.com/recipes/food/views/2455
