SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!

CHANTIL'S SEAFOOD SEASONING BLEND

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

INGREDIENTS

Prep: 5 Mins.

Yields:  Slightly over 1/4 cup

Posted by Chantil via Sandra

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

This spice blend is used when making
Chantil's Individual Halibut Olympia
Loaves using Fresh Asparagus Spears

CHANTIL’S INDIVIDUAL HALIBUT OLYMPIA LOAVES using FRESH ASPARAGUS SPEARS

We often prepare these loaves and they're
beyond scrumptious...

Prep: 10 Mins

Bake 35 to 40 Mins.
Servings: 4 Mini-Loaves (= generous portions)

Posted by Chantil via Sandra

INGREDIENTS:

***Layers:

1 bunch fresh asparagus, cut ends off (we prefer the small pencil size cut into 2" pieces)

1-1/2 lbs. (fresh or thawed) 1-1/2" thick halibut fillet, cut into four, 3-inch by 2-inch pieces

½ teaspoon *seafood seasoning [See below for Chantil's version]

***Sauce:

2-1/2 cups sour cream

2-1/2 cups mayonnaise

1 cup canned, finely-grated Parmesan cheese

1 cup freshly grated Parmesan cheese

2 cups canned, French fried onions (we used Cheddar type French fried onions, not regular, because that was what we had on hand and they were good)

1 teaspoon *seafood seasoning

METHOD:

Preheat oven to 350 degrees.  Spray 4 aluminum mini loaf pans, and set aside.  Line a baking sheet with foil, and set aside as well.

In a medium bowl, combine sauce ingredients.

One of the prepared Halibut
Olympia loaves ready for the oven...

Layer the asparagus in bottom of prepared loaf pans, and place halibut pieces over asparagus, while ensuring the halibut is not completely touching the sides of pans, and sprinkle halibut with seafood seasoning.  Liberally top halibut with sauce, including ensuring that you spread it down the sides between halibut pieces and inside of loaf pan edges.

Place filled mini loaves on the prepared baking sheet and into the preheated oven, uncovered, and bake for 35 to 40 minutes, until they're a deep golden brown on top.

*Chantil’s Seafood Seasoning Blend

2 tablespoons Johnny’s Seasoning Salt

2 tablespoons granulated garlic

1 tablespoon granulated onion

1 tablespoon lemon pepper

A fantastic seasoning blend to use
while preparing
many other seafood or shellfish
dishes as well...

(Store any remaining seasoning blend in an

empty, air-tight seasoning jar or container)

~~~~~~~~~~~~~~~

Tips:  This is also great using frozen or fresh whole green beans as an alternative to fresh asparagus.  Also, these freeze very well by wrapping the loaves with plastic wrap, then foil, and marking the top with the contents, date, and baking instructions.  

When frozen, we take them from the freezer and place in refrigerator overnight to fully thaw.  We then let them come to room temperature for 30 minutes prior to baking  ~ be sure to remove plastic and tin foil on top of loaves before baking on a foil-lined baking sheet.

SANDRA’S INDIVIDUAL ALASKA HALIBUT OLYMPIA

I thought I had died and gone to heaven
while eating this Halibut Olympia,
the individual servings make you feel special...

Servings: (4)

Prep: 10 Mins. |

Bake: 15 Mins.

INGREDIENTS:

***Layers

¼ yellow onion, julienned

¼ red pepper, julienned

1 clove garlic, minced

1 lb. fresh halibut fillet, quartered

2 tablespoons olive oil

***Topping

¼ cup Ritz cracker crumbs

2 tablespoons fresh Parmesan cheese, grated

1 tablespoon fresh parsley, chopped

½ teaspoon Italian herb seasoning

2 tablespoons unsalted butter, melted

Martie’s Magic

 Sensational Seasoning
(organic)

***Sauce, divided

1 cup of sour cream

1 cup mayonnaise

2 tablespoons Parmesan cheese

1 teaspoon (organic) Martie’s Magic

 Sensational Seasoning

***Garnish

1 green onion, chopped

METHOD:

Preheat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Prepare your layer ingredients.  

Mix the sauce in a small bowl, and whisk to combine.  

Combine all the topping ingredients in another small bowl, and stir to combine.

Spray four ramekins with oil, and layer the onions, red pepper, and garlic in bottom; drizzle with each with ½ tablespoon olive oil.  

Spoon half the sauce equally over the vegetables.

Place a halibut fillets over the sauce, while ensuring you leave space between sides of ramekins and halibut pieces.  

Spread the remaining half of sauce over the halibut in each ramekin, including between sides of ramekins and halibut pieces.

Sprinkle topping over top layer of sauce.  

Place filled ramekins on prepared baking sheet.  

Bake uncovered in preheated oven for 15 minutes, just until halibut is opaque and flakes easily (do not overcook or halibut will be dry).  

Remove from oven, top with green onions (as in main top photograph), and serve. – Enjoy!

~~~~~~~~~~~~~~~~

Tip:  I served these Individual Alaska Halibut Olympia with an Apple Pecan and Goat Cheese Salad with Zesty Lime Vinaigrette that I prepared while these were baking.

Apple Pecan and Goat Cheese Salad
with Zesty Lime Vinaigrette