Shrimp Cannelloni #SundaySupper

February is here and love is in the air.  Looking for a romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

Shrimp Cannelloni | Bottom Left of the Mitten

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives.  They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius!  Right up there with the making ravioli using ice cube trays that I want to try soon.  For the filling they used a food processor to make the filling.  Also genius!  So let’s get to it.

Shrimp Cannelloni | Bottom Left of the Mitten

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads.  In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.  Process until all the has been combined.  Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese.  Mix all together.  The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Shrimp Cannelloni | Bottom Left of the Mitten

Preheat the oven to 350 degrees.  Now start the Alfredo sauce.  Start by melting the butter in a sauce pan once melted add the flour and make a roux.  Now add the milk, the whole shrimp that was set aside and the Parmesan cheese.  Stir to completely combine and it thickens up.  In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Lay out each egg roll wrapper and spread the filling in the middle.  Fold over the top edges over the filling then then one end over the filling and finally roll it up.  Place into the dish seam side down.  Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.  Put in the oven and bake for 30 minutes.  And here you are…..

Shrimp Cannelloni | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

Entrees for Two

Desserts for Two

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Shrimp Cannelloni | Bottom Left of the Mitten
Print Recipe
Shrimp Cannelloni
Creamy Alfredo covers a rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two for Valentine's or any date night.
Shrimp Cannelloni | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Shrimp Cannelloni | Bottom Left of the Mitten
Instructions
  1. Start by thawing out the shrimp.
  2. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
  3. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  4. Preheat the oven to 350 degrees.
  5. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
  6. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
  7. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
  8. Put in the oven and bake for 30 minutes. Enjoy!
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Comments

  1. Leave a Reply

    Wendy
    February 4, 2018

    This sounds like my kind of meal. Great idea about using the wonton wrappers.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      February 4, 2018

      Thank you so much Wendy! The wrappers did work out great.

  2. Leave a Reply

    Cindy
    February 4, 2018

    I love the flavors going on in here. Using precooked salad shrimp sounds like a great short cut too!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      February 10, 2018

      Thank you Cindy! Yes, makes it a really quick prep.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      February 10, 2018

      It really is, love past! Thank you Laura.

  3. Leave a Reply

    Liz
    February 4, 2018

    Wow, the filling sounds amazing! I haven’t made cannelloni in years, but your easy version has me thinking it needs to be on our menu ASAP!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      February 10, 2018

      I always stayed away from it even thought I love it but this shortcut does make it manageable any night of the week. Thanks so much Liz!

  4. Leave a Reply

    Wendy
    February 28, 2018

    Made this recipe last night and it was absolutely scrumptious! This was simple but tasted like something you’d get at a high end Italian restaurant! The egg roll wrappers worked brilliantly and I will use for other cannoli – like ideas. Just a couple things you might think to add to recipe…add egg roll wrappers to the ingredient list and when adding the first portion of cheese to the shrimp ricotta mixture mention to use only half…read later to top with other half but I’d already put the half cup in mixture (which I’d probably do again—can never get too much cheese!) but then just added more to top before baking. Thanks for this excellent recipe!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      March 7, 2018

      Thank you so much Wendy! I’m glad you enjoyed it and thank you for the tips from cooking it-I appreciate it. Have a great day.

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