Conchitas a la Parmesana - Puerto Rican Style

Ingredients

In this Puerto Rican adaptation, the original Peruvian dish "Conchitas a la Parmesana" is transformed by incorporating the unique flavors and ingredients of Puerto Rican cuisine. The addition of local spices and the use of Puerto Rican seafood such as shrimp and crab give this dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Conchitas a la parmesana, so you can check it out.

• 1 pound (450g) pasta shells 1 pound (450g) pasta shells
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) crab meat 1 pound (450g) crab meat
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (235ml) tomato sauce 1 cup (235ml) tomato sauce
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (200g) grated parmesan cheese 2 cups (200g) grated parmesan cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 38g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the shrimp, crab meat, cumin, paprika, and dried oregano to the skillet. Cook until the seafood is cooked through.
5. 5.
   Stir in the tomato sauce and heavy cream. Season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens slightly.
6. 6.
   Fill each pasta shell with the seafood mixture and place them in a baking dish.
7. 7.
   Sprinkle the grated parmesan cheese evenly over the filled shells.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract.
• Crab meat — Use fresh or canned crab meat for convenience. If using canned, drain it well before adding it to the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the seafood mixture.
• Experiment with different types of seafood such as scallops or lobster for a luxurious twist.
• If you prefer a lighter version, substitute half of the heavy cream with milk.
• Serve the Conchitas a la Parmesana with a squeeze of fresh lime juice for a burst of citrus flavor.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Cheesy Puerto Rican Conchitas as a main course accompanied by a fresh green salad and crusty bread. The dish is best enjoyed hot and straight from the oven to savor the gooey cheese and creamy seafood filling.

Presentation advice

To enhance the presentation, sprinkle some additional chopped parsley over the baked shells before serving. Serve the dish in individual baking dishes or on a large platter for a family-style meal.