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Shells with seafood and vegetable

Shells with seafood and vegetable


4 - 6


Cooking time


6 cups (1.5 litre) potatoes, peeled and roughly chopped

2 tbsp (30 ml) butter

3 tbsp (45 ml) flour

1 3/4 cups (430 ml) milk

Salt and freshly ground pepper

1 pinch ground nutmeg

1/4 cup (60 ml) butter

1 lb (450 g) mixed seafood (shrimp and scallops)

2 cans 10 oz (284 ml) Graves Mixed Vegetables , drained

1 ½ cups (375 ml) grated cheese (Swiss, Emmental, Gruyere, strong cheddar, etc.)


  1. In a pan, add potatoes and cover with water. Add salt and bring to a boil. Cook for about 20 minutes or until potatoes are tender.
  2. Meanwhile, in another pan, melt 2 tbsp (30 ml) of butter and add flour. Whisk to form a paste.
  3. Add milk gradually while whisking. Simmer until thickened for a smooth béchamel sauce. Season and add nutmeg.
  4. Drain potatoes and mash. Add ¼ cup of butter, salt and pepper.
  5. In a shell shape, pipe mashed potatoes along the edges of the mould. Set aside.  
  6. Add the seafood and vegetables to the hot sauce and cook for a few minutes.
  7. Add Macedonia vegetables and reheat everything.
  8. Pour the seafood vegetable sauce into the moulds. Top with cheese and broil to brown.

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