Culinary Creations

Culinary Creations 39 ITALIAN SAUSAGE & SHRIMP RISOTTO SHELLS GUSCI DI RISOTTO ALLA SALSICCIA E GAMBERI ITALIANI From The Kitchen Of The Hawkins Family Clas s ic Surf and T a fus urf Pairing ion of Pasta and R , with isotto . DIRECTIONS 1. Slow boil sea shell pasta to a f irm Al Dente, with olive oil and salt, being careful to not crack or break the shel ls, drain hot water, flood in pot with cold water, drain, store in cooler. 2. While Pasta is cooking preheat Marinara sauce to a low simmer. 3. In a skillet, break up and brown the sausage until in medium to small crumbles reaching an internal temperature of 165°F, remove f rom the skillet, leaving excess drippings behind, and put into a bowl. 4. Add Risotto, Sausage and Shrimp together in the bowl and add 2/3 cup Marinara sauce and mix. 5. Stuff the pasta shells individually using a spoon, and place them in a baking dish, with the exposed stuff ing side down. 6. Top with remaining marinara sauce, and half of the parmesan flakes, and bake uncovered in a conventional oven at 350°F until stuffed shells reach an internal temperature of 165°F. You can also steam the shells with no sauce in a bamboo steamer, and top with sauce in step 9 if you prefer. 7. While this is baking, cut up the f resh basil and Italian parsley into f ine chop, or a chiffonade (thin julienne), set aside. 8. Remove shells f rom the oven, and either serve the shells in the dish if it is family style service, or serve individually, as required for plated service, or in the dish, if baked in individual servings. 9. Top with marinara sauce left in the pan, and sprinkle with remaining f resh parmesan flakes, and Basil/Parsley chiffonade, and serve. INGREDIENTS • 800g Schneiders Hot Italian Sausage Meat • 900ml Your Favourite Marinara Sauce • 150g Hand Peeled Fresh Cooked Shrimp Meat, Drained. • 2 Cups Pre-cooked Risotto ‘base’ (Recipe Below) • 450g/21 Pieces Gigantic Sea Shell Pasta • 2/3 Cup Fresh Parmesan Flakes • ¼ Cup Fresh Basil • ¼ Cup Fresh Italian Parsley • 1 tbsp Olive Oil • 1 tsp Organic Sea Salt