Shrimp Shells

A very good friend shared this recipe with me, which is a delicious and much-upgraded version of my grandma’s Bechamel Shells (bechamel sauce with ham covered with ground bread). I like those, too, but my dad got offended and had a fit when I admitted I preferred the shrimp shells over the bechamel ones grandma used to cook… anyway…

My recipe is in Spanish, but basically it is diced cooked shrimp in a sauce of tomato with onion, pepper, serrano pepper, and capers. Mix with bechamel sauce, fill in shells, and cover with ground bread and Parmesan cheese. I didn’t have the latter and substituted with mozzarella. DO NOT ATTEMPT THIS: it was a bad substitution and does not blend well with the rest of the flavors (I know better than that). Finally, put in oven till bread toasts a bit. Serve warm. Enjoy with wine. Cheers!

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