CRAB AND SHRIMP MANICOTTI

CRAB AND SHRIMP MANICOTTI image

Yield 4 servings

Number Of Ingredients 24

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2 tablespoons extra virgen olive oil.
1 large sweet yellow onion, finely chopped.
1 medium carrot, shredded.
1/4 cup Italian parsley, chopped.
1 can Italian style stewed tomatoes.
1 cup chicken broth.
1 teaspoon dry basil.
1/4 teaspoon salt.
1/4 teaspoon black pepper.
3/4 pound cooked fresh or canned crab.
1 pound small cooked shrimp.
3 green onions, chopped.
1 cup fontina cheese, shredded.
8 large manicotti.
For Fontina sauce:
1/4 cup butter.
1 small onion, finely chopped.
2 tablespoon flour.
3/4 cup milk.
3/4 cup chicken broth.
2 cups fontina cheese, shredded.
3 tablespoon dry white wine.
1/4 teaspon ground nutmeg.
1/4 teaspoon white pepper.

Steps:

In a wide frying pan, heat olive oil, add onion and carrot, cook until soft, stir in parsley, can of tomatoes with liquid, chicken broth, basil, salt and pepper, cook for about 30 minutes, or until sauce reduces and thickens. In a baking dish, spread tomato and carrot mixture and set aside. In a bowl, add crab, shrimp, green onions, and fontina cheese, mix together. Cook manicotti, per package directions. Stuff manicotti's with shrimp and crab mixture, place them in the baking dish on top of the tomato and carrot mixture. For Fontina Sauce: In a sauce pan, melt butter, add onion and cook until soft, add flour and blend, gradually pour in milk and chicken broth, bring to a boil. remove from flame, add fontina cheese, white wine, nutmeg, and white pepper, stir until cheese melts. Pour sauce over the manicotti's, make sure they are completely covered with sauce. Heat oven at 375, and bake for 20 minutes.