440 shell recipes

Stuffed eggplant with a savory filling of pureed eggplant flesh, scallions, fennel, allspice, white wine, and tomato paste baked in the shells. A vegetarian Mediterranean dish served warm or cold.

Diced lobster simmered in a sherry cream sauce with mushrooms, peppers, and pimentos, then spooned back into the shell and broiled with Parmesan. Southern fine dining at home.

Fresh banana-pineapple sorbet churned with low-fat yogurt and honey, served in a hollowed-out pineapple shell for a stunning tropical presentation. Light, fruity, and low-fat.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Toffee-coated popcorn with pecans and mixed dried fruit, baked until crunchy. A homemade caramel corn snack mix cooked to hard-ball stage for a crispy, buttery shell.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Hamaguri Sakami are sake-seasoned clams served at room temperature in their shells with lemon. A minimalist Japanese appetizer that highlights the clean, briny sweetness of littleneck clams.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Potato crusted red snapper: fillets brushed with mustard, wrapped in shredded potato and pan-fried into a crisp golden shell. A restaurant-style, naturally gluten-free way with fish.

Kalitsounia me kanella, sweet Greek cheese pastries filled with ricotta, cinnamon, and sugar, folded into half-moons and dusted with powdered sugar. Traditional Cretan Easter sweet with a tender pastry shell.