Shrimp And Crab Cannelloni

Recipe Ingredients

		For sauce
2 tablespoons	30ml	Olive oil
1 3/4 cups	109g / 3.8oz	Chopped onion
3 tablespoons	45ml	Minced garlic
2 lbs	908g / 32oz	Plum tomatoes - peel, seed, chop
28 oz	795g	Canned tomatoes - italian style
1/3 cup	48g / 1.7oz	Chopped fresh basil - packed
2 tablespoons	30ml	Chopped fresh thyme
2 teaspoons	10ml	Dried oregano
2		Bay leaves
1/2 teaspoon	2.5ml	Crushed red pepper
3/4 cup	177ml	Whipping cream
1 tablespoon	15ml	Red wine vinegar
		For cannelloni
16		Lasagna noodles - 3 to 4" wide
2 tablespoons	30ml	Olive oil
1 1/4 cups	78g / 2.8oz	Chopped onion
1 tablespoon	15ml	Minced garlic
12 oz	340g	Shrimp - chopped
5 tablespoons	75ml	Chopped fresh basil
3/4 teaspoon	3.8ml	Dried oregano
1/4 teaspoon	1.3ml	Crushed red pepper
1 1/2 cups	219g / 7.7oz	Ricotta cheese
3/4 cup	109g / 3.8oz	Grated provolone cheese
1/3 cup	48g / 1.7oz	Grated parmesan cheese
6 oz	170g	Crabmeat
1		Egg - beaten slightly

Recipe Instructions

FOR SAUCE: Heat oil in large pot over medium-high heat. Add onions and garlic and saute until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil.

Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg. Butter 9x13" glass baking dish. Spread generous 1 cup of tomato sauce in bottom of dish. Drain lasagna noodles; trim to 8" lengths. Spr

Preheat oven to 350øF. Bake foil covered cannelloni until heated through, about 45 minutes.

Source:
Kevin Graham, Graham's, New Orleans

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