- 1 [7 1/2-ounce / 212-g] can shrimps or crabmeat, drained [approximately 1 cup / 250 mL]
- 1/2 cup [125 mL] tiny celery dices
- 1 teaspoon [5 mL] chopped green onion
- 2 tablespoons [30 mL] tiny sweet green pepper dices, membranes and seeds removed
- 1 1/2 tablespoons [22.5 mL] mayonnaise
- 1 teaspoon [5 mL] freshly squeezed or bottled lemon juice
- 1/4 teaspoon [1 mL] pepper, or to taste
- 1 pinch salt
- 16 ounces [454 g] giant pasta shells
- Lettuce leaves and/or any raw mixed vegetables pieces, to serve
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- Into a bowl, mix together drained shrimps or crabmeat, celery dices, chopped green onion, sweet green pepper dices, mayonnaise, lemon juice, pepper and salt.
- Refrigerate this stuffing for at least 1 hour.
- Boil pasta shells into salted boiling water for approximately 15 minutes, until soft yet a little crunchy.
- Drain then leave pasta shells to drain completely, side-by-side onto paper toweling, for approximately 1 hour.
- Evenly stuff pasta shells with cold stuffing.
- Arrange stuffed pasta shells nicely onto a serving plate already lined with lettuce leaves; decorate to taste with mixed raw begetables pieces if desired.
- Cover with plastic wrap and refrigerate until ready to serve.
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