It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."

 

 

 

Seafood ›  

Shrimp and Spinach BBQ Stuffed Shells

INGREDIENTS


½ box jumbo shells

1 lb. shrimp, minced  

1 ½ cups BBQ sauce

1/2 cup ricotta cheese

½ cup marscapone cheese

1 egg

1 cup chopped spinach

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup white cheddar cheese, shredded

DIRECTIONS 

 Bring a large pot of water to a boil; cook the jumbo shells for 9 minutes, drain.

 Meanwhile, heat a 12-inch skillet with olive oil; add spinach and shrimp. Saute until golden brown, season with salt and pepper and remove from heat. Add BBQ sauce. 

In a mixing bowl combine ricotta cheese, egg, marscapone, a pinch of salt and pepper, and white cheddar cheese.

First, take each shell and stuff with cheese mixture about 1/4th of the way full. 

 Stuff each shell with 1 small scoop of shrimp/spinach mixture.

 Spray bottom of baking pan with pan spray and spread half of the remaining BBQ across the bottom

 Sprinkle shredded cheese across the top of the shells.

Cover with foil and cook in the oven on 375°F for 30 minutes.