1 pound medium shrimp
1 medium onion, peeled and chopped
1 medium orange, sliced
2 teaspoons Butter
1 teaspoon Italian-style seasoning
2 tablespoons tomato sauce
1 stalk celery stalk, finely chopped
salt and pepper to taste
8 whole cloves garlic, minced
2 tablespoons paprika
6 green onions, finely chopped
1 green bell pepper, seeded
1 pound striped rosette (diagonal) or oyster (vertical) pasta
1/2 pound shredded mozzarella cheese
Place shrimp and onion in a large, deep bowl. Stir with butter, Italian-style seasoning, tomato sauce, celery, salt and pepper. Cover and refrigerate about 1 hour or until shrimp float to the surface.
Preheat broiler for 100 to 120 minutes or until firmed. Pat mixture into shrimp shrimp; spoon mixture into shrimp light pink. Cover and let to cook about 15 minutes.
Meanwhile, transfer shrimp and onion mixture into an airtight dish or Tartine (baking dish). Let shrimp and onion co-moil liquid, about 5 minutes.
Meanwhile, transfer 1 pound of stewed pasta from a large pot to a large stockpot or large skillet. Stir pasta into stewed mixture. Sprinkle shredded mozzarella cheese on pasta.
Broil shrimp, onion and green pepper approximately 10 minutes over medium high heat. Garnish with green bell pepper, slicing and scraping the shells clean of their debris. Remove from pan, and place 1/2 cup of pasta mixture on shrimp and onion shells. Adjust temperature to serving temperature to desired temp.
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