Cheesy Garlic Shrimp Stuffed Shells

🧄 Cheesy Garlic Shrimp Stuffed Shells 🦐🧀

Creamy garlic shrimp stuffed inside jumbo pasta shells, covered in melty cheese, and baked until golden and bubbly 😍 This seafood comfort dish tastes like restaurant-quality heaven in every bite!

📝 Ingredients:

20 jumbo pasta shells

450 g shrimp, peeled and chopped

3 tbsp butter

4 garlic cloves, minced

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 cup heavy cream

1/2 cup cream cheese

1 tsp Italian seasoning

1/2 tsp paprika

Salt and black pepper, to taste

Fresh parsley, chopped

🍽️ Instructions:

1️⃣ Cook the Pasta Shells

Boil jumbo shells until al dente. Drain and let them cool slightly.

2️⃣ Prepare the Garlic Shrimp

In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant. Add chopped shrimp, paprika, salt, pepper, and Italian seasoning. Cook for 3–4 minutes until shrimp turns pink.

3️⃣ Make the Creamy Filling

In a bowl, combine ricotta, half the mozzarella, Parmesan, and cooked shrimp mixture. Mix until creamy and well combined.

4️⃣ Stuff the Shells

Fill each pasta shell generously with the cheesy garlic shrimp filling and place in a baking dish.

5️⃣ Prepare the Cream Sauce

In the same skillet, add heavy cream and cream cheese. Stir until smooth and creamy.

6️⃣ Bake Until Golden

Pour the cream sauce over the stuffed shells. Top with remaining mozzarella cheese. Bake at 190°C (375°F) for 20–25 minutes until bubbly and golden.

7️⃣ Garnish & Serve

Sprinkle with fresh parsley and extra Parmesan before serving hot.

✨ Creamy, cheesy, garlicky, and absolutely irresistible! Perfect for seafood lovers and cozy dinner nights.

6 oz blend

Perfect — this is where we make it real-world usable. A 6 oz jar is actually a great size for gifting.

Quick reality check first (so expectations are right):

👉 A typical 6 oz spice jar = ~170 grams by weight

👉 That’s roughly ½ cup to ¾ cup of rub, depending on grind

So we’ll scale each blend to fill one 6 oz jar properly.

🪨 Cape Breton Coal (6 oz Batch)

Ingredients

kosher salt

coarse black pepper

granulated garlic

granulated onion

smoked paprika

chili powder

instant coffee

brown sugar

cumin

oregano

MSG

cocoa powder

cayenne

👉 This fills a 6 oz jar nicely with a little headroom for shaking

🔥 Cape Breton Forge (6 oz Batch)

Ingredients

kosher salt

coarse black pepper

granulated garlic

granulated onion

smoked paprika

chili powder

instant coffee

brown sugar

cayenne

crushed red pepper flakes

chipotle powder

mustard powder

cumin

oregano

MSG

👉 This one will smell dangerous when you open the jar 😄

🍁 Cape Breton Maple Coal (6 oz Batch)

Ingredients

kosher salt

coarse black pepper

granulated garlic

granulated onion

brown sugar

tsp maple extract

smoked paprika

chili powder

instant coffee

cumin

oregano

mustard powder

MSG

cocoa powder

cayenne

👉 This one packs slightly tighter because of sugar — perfect jar fit

🔧 Pro Packing Tip (Makes It Feel Professional)

Before sealing the jar:

Fill about 90%

Tap the jar on the counter to settle

Top off lightly

Shake to blend

👉 This gives that store-bought, uniform look

🧠 Label Match Tip (Nice Touch)

Your labels say ~11–11.5 oz, so if you want it to match perfectly:

Either ignore it (nobody will notice 😄)

OR write a small:

“Small Batch – 6 oz”

on the lid or bottom

🔥 Final Thought

At 6 oz, these become:

- perfect gift jars

- easy to test batches

- dangerously easy to hand out and get people hooked 😄

Seafood Chowder Spice Blend

Here’s a homemade seafood chowder spice blend that’s very similar in style to traditional East Coast Canadian chowder seasoning like the one in your photo.

Homemade Seafood Chowder Spice Blend

Makes about ½ cup

Ingredients

• 2 tbsp dried parsley

• 1 tbsp dried chives

• 2 tsp dried onion flakes

• 2 tsp garlic powder

• 1 tsp celery seed

• 1 tsp dried thyme

• 1 tsp dried dill

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp savory (if you have it — very Maritime-style)

• ½ tsp crushed bay leaf

• ¼ tsp cayenne pepper (optional)

• 1 tbsp sea salt or kosher salt

Instructions

1. Mix everything together in a small jar.

2. Let it sit a day before using so the flavors blend.

3. Store sealed in a cool cupboard for up to 6 months.

How to Use It

For a seafood chowder:

• Use about 1 to 1½ tablespoons per large pot (6–8 servings).

• Add it while cooking the onions/celery so the herbs bloom in the butter.

It’s especially good with:

• haddock

• salmon

• shrimp

• scallops

• lobster

• clams

Simple Creamy Seafood Chowder Base

A classic base for the spice blend:

Ingredients

• 3 tbsp butter

• 1 onion, diced

• 2 celery stalks, diced

• 3 potatoes, cubed

• 3 cups seafood or chicken broth

• 2 cups milk or cream

• 1 lb mixed seafood

• 1 tbsp chowder spice blend

Directions

1. Cook onion and celery in butter until soft.

2. Add potatoes, broth, and chowder spice.

3. Simmer until potatoes are tender.

4. Add seafood and cook 5–7 minutes.

5. Stir in milk/cream and heat gently — don’t boil.

Serve with biscuits or fresh bread.

Cape Breton Coal BBQ Seasoning

That name is dangerously good — it sounds like something you’d see in a butcher shop beside a stack of ribeyes. You’re not just naming a rub, you’re building a whole vibe around it.

Let’s lean into it properly.

🔥 Cape Breton Coal BBQ Seasoning

The Look & Vibe

Think:

deep, dark crust like coal-fired iron

bold, rugged, no-BS flavor

a nod to Cape Breton’s mining roots without being gimmicky

🧂 Final “Coal Blend” Recipe

coarse kosher salt

coarse black pepper

granulated garlic

granulated onion

smoked paprika

chili powder

espresso powder

brown sugar

ground cumin

dried oregano

MSG

cayenne

🪨 Why “Coal” Actually Works

This isn’t just a cool name — it lines up perfectly:

Espresso powder → dark color = “coal dust” look

High-heat sear → mimics coal-fired cooking

Pepper + sugar → creates that blackened bark

👉 You’re basically recreating a coal-fired steakhouse crust without charcoal.

🥩 Tagline Ideas (Because This Deserves It)

Pick your personality:

“Forged in Fire. Finished in Coal.”

“Black as Coal. Bold as Cape Breton.”

“From the Pit to the Plate.”

“Coal-Fired Flavor. No Gimmicks.”

“Dust It Like the Mines.” 😄

🔥 Where This Blend Dominates

Ribeye over charcoal

Your grilled ribs experiment (this is made for it)

Smash burgers (seriously underrated here)

Even fries — especially if you go donair-style 

💡 If You Ever Wanted to Take It Further…

You could absolutely turn this into:

a giftable jar with a black label + gold lettering

a local pride product (Cape Breton angle is strong)

or even a trio:

Coal (black rub)

Embers (spicy version)

Smoke (maple/sweet version)

Honestly?

“Cape Breton Coal BBQ Seasoning” sounds less like a knockoff… and more like the original everyone else is trying to copy.

Cape Breton Black (Charcoal-Free Hardcore Clone)

Alright — here’s a dialed-in, charcoal-free “Hardcore Black” clone that keeps the look dark, builds a serious crust, and actually tastes better than the original.

🔥 “Cape Breton Black” (Charcoal-Free Hardcore Clone)

What You’re Going For

 This version leans into:

deep brown/near-black bark (without charcoal)

bold peppery crust

subtle smoky + roasty undertones

balanced salt-forward steakhouse profile

🧂 Ingredients

3 tbsp coarse kosher salt

2 tbsp coarse black pepper (fresh cracked = big upgrade)

1 tbsp granulated garlic

1 tbsp granulated onion

2 tsp smoked paprika

1 tsp dark chili powder (ancho if you have it)

1 tsp espresso powder

1 tsp brown sugar

½ tsp ground cumin

½ tsp dried oregano

½ tsp MSG (optional but highly recommended)

¼ tsp cayenne (optional)

🔑 Why This Works (The “No Charcoal Hack”)

Espresso powder → replaces the visual darkness + adds umami

Smoked paprika + chili → deepen color + mimic “grilled” flavor

Brown sugar → helps caramelization = darker bark

Pepper → builds that aggressive steakhouse crust

👉 The combo creates a natural blackened look instead of fake coloring.

🥩 How to Use It (This Part Matters More Than the Rub)

For Steak

Pat steak VERY dry

Light coat of mayo (trust it — you already know 👀)

Apply rub generously

Rest 20–30 minutes before cooking

For Ribs

Use mustard or mayo binder

Apply a medium-heavy coat

Let sit at least 30–60 minutes

Finish with sauce late so you don’t kill the bark

🔥 Cooking Tips (This Is Where You Win)

High heat = dark crust (charcoal or ripping hot pan)

Don’t flip too early — let the bark set

For ribs: run low & slow first, then blast heat at the end

💡 Optional “Pro Moves”

1. Extra Black Look (No Charcoal)

Add another ½ tsp espresso

Or a pinch of cocoa powder (unsweetened)

2. Hardcore Crust Mode

Mix in a little fine black pepper + coarse pepper combo

3. Sweet Heat Rib Version

Add 1 extra tsp brown sugar + ½ tsp cayenne

🧠 Final Truth

This version:

loses the gimmick black

gains real flavor depth

still gives you that dark, aggressive bark

And on something like your charcoal grilled ribs experiment?

This rub + mayo binder + high heat finish = borderline unfair advantage. 🔥