511 shell recipes

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

Family macaroni and cheese blends Velveeta into a classic béchamel for ultra-creamy sauce, then bakes with shredded cheddar and Monterey Jack on top until bubbly. Crowd-pleasing weeknight comfort.

Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.

Creamy vegan Buddhist soup with pumpkin, sweet potato, mung beans, peanuts, and fried tofu in rich coconut milk broth. A nourishing one-pot meal with 120+ reviews.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

No-bake peanut butter Rice Krispie balls dipped in chocolate. Crunchy, sweet, and loaded with chunky peanut butter, then coated in a glossy chocolate shell.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, chile paste, and straw mushrooms. A bright, aromatic broth built from shrimp shell stock.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.