Easy Gourmet Food Recipe

Well, cooking and preparing gourmet meals has always been a hobby of mine. Over the years, I have had dozens of recipes that have met the family and friends. Here's one that you can prepare rather quickly that will have your Diners praising your skills.

ELEGANCE OF STUFFED SHELLS

INGREDIENTS
1 15 oz can of hunts tomato sauce
1/2 small onion chopped fine
1 tablespoon. Parsley, chopped fine
1 tablespoon Basil
.5 Cup of water
.5 Cup dry red wine – Cabernet Sauvignon recommended
extra virgin olive oil .25 Cup
.5 Cup of extra-virgin olive oil to jump
mild Italian sausage 1 (about 10 inches)
1 cup coarsely chopped red peppers with seeds and stem removed
1 Cup diced potatoes creamer
1 cup freshly sliced mushrooms
5 ounces cooked shrimp
5 ounces cooked crabmeat
1/3 cup shredded Monterey Jack cheese
1/2 tablespoon of cayenne pepper
1 tablespoon. chopped fresh garlic
1 tablespoon garlic powder
pasta shells 1 jumbo box (the largest that can be found)
turbot fillet 5 ounces
Grated Parmesan cheese

Place of tomato sauce in a large pot. Add the chopped garlic, onion, parsley, basil, pepper, water, wine, olive oil .25 Cup and Italian sausage. Cover the pot and bring to a boil. Just heat simmer for 30 minutes. Once boiling, remove, and save the sausage.

While the sauce is hot, sauté the following in .5 Cup olive oil: mushrooms, peppers and potatoes creamer for about 5 minutes.

Cook the turbot until flaky and tender. Then, using a food processor (or chopping ingredients very well hand-if done by hand, the resulting mixture should be thoroughly mixed)-combine shrimp, crab, plaice, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Put aside.

Prepare the shells according to package instructions. Once done, drain and pat dry. Stuff the shells with about 1 heaping spoonfuls of the mixture. To assist in judging the amount required, the mixture should be enough to stuff about 10 shells.

Place the shells in a baking dish. Pour the sauce over shells, using the entire amount. Bake at 325 degrees until sauce boils.

Remove. Sprinkle of shells with a small amount of Parmesan cheese. Cut the sausages into small pieces. Serve with pieces of sausage like dish.

Enjoy!

Copyright 2008 Jim Nettleton

About the author
Jim Nettleton is a radio and television professional who loves his food. Has been cooking and preparing gourmet meals for decades and who loves to share his recipes with food lovers. Visit her blog Gourmet Food for cooking tips, tricks and http://frenchgourmetfood.blogspot.com/ recipes

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