pasta shells, then using the last of my spinach, the last of my ricotta cheese and some of the sausage to make sausage and spinach stuffed shells. It wasn't an "official" version--I didn't have time to bake anything, so I just quickly wilted the spinach, mixed it with the ricotta and some parmesan cheese and smothered it with warmed tomato sauce. Pretty good for a last minute lunch!
NOPE re: tartar sauce. NOPEEEEE. LOL. Crabcakes and crabcakes only. I don't use it for shrimp, even - pretty loyal to my cajun butter for shrimp.
What, the idea of tartar sauce and tomato sauce together doesn't appeal to you <g>? I used tartar sauce only for fried fish, though sometimes I'll dip fries in it too. For fried shrimp, I use shrimp sauce (and will dip fries in that as well) though on non-battered shrimp, I like all kinds of sauce. On crab cakes I like a good remoulade...I've tried making remoulade sauce at home and it was OK but it wasn't nearly as good as the restaurant versions I've tried.
