ABOUT THE ART
Enríquez, N. (1773). The Baptism of Christ [Painting]. Mexican. Purchase, Louis V. Bell, Harris Brisbane Dick, Fletcher, and Rogers Funds and Joseph Pulitzer Bequest and several members of The Chairman’s Council Gifts. (2014). Accession Number: 2014.171. New York. The Metropolitan Museum of Art.
This set of five paintings was created by Nicolás Enríquez in 1773 for the private devotional use of Juan Bautista Echeverría, a Spanish-born merchant. Echeverría’s choice of subject matter is deeply personal, reflecting his Basque heritage and his lengthy stay in Mexico. Among the paintings, Enríquez paid particular attention to the portrayal of Echeverría’s namesake, Saint John, who is depicted baptizing Christ in the Jordan. The artist meticulously depicted the glistening drops of water pouring onto Christ’s head and his feet submerged in the flowing water of the river. An inscription affirms that the painting was created “due to the devotion” of its owner.
Baptism of the Lord – 1st Sunday after the Epiphany
The first Sunday of Epiphany is widely celebrated as the Feast of the Baptism of the Lord. It used to be part of Epiphany itself, and still is in some traditions. The Baptism is a major revelation of who Jesus is: the Son, the Beloved, and the one in whom God is well-pleased. While his birth was the beginning of his life, the baptism was the beginning of his ministry. This is where Jesus’ identity was confirmed by God, his Father. The church teaches that Jesus was baptized not for his sake so much as for ours.
In our baptisms, we are baptized into Jesus and receive new birth by water and the Spirit. As Christmas is the celebration of Christ’s birth, baptism is the celebration of our new birth in Christ and is therefore a personal Christmas. At the baptism of the Lord, we renew our baptismal vows, confirm the identity that we have in Christ, and celebrate our new birth.
Many traditions use water to mark a sign of the cross on the worshipper’s forehead in this remembrance. We love the Greek Orthodox tradition of the youth diving into the cold January water to find a hidden cross. This day is an invitation for all of us to take the polar plunge in some way, remembering that we are baptized, and that in Christ, we are God’s children – sons and daughters, the beloved ones, and we are the ones in whom God is well-pleased.
For this celebration, we are baking seafood stuffed shells. Shells have long been the main symbol of baptism, and having them filled with aquatic bounty makes them seem particularly appropriate. Dive in and enjoy!
Seafood Stuffed Shells
These Seafood Stuffed Shells are loaded with a flavorful mixture of crabmeat, sea scallops, and shrimp, combined with Dijon mustard, mayonnaise, and Old Bay seasoning. The mixture is stuffed into jumbo pasta shells, which are then topped with a creamy and savory sauce, and finished with a crispy layer of buttery panko breadcrumbs. The result is a delectable and satisfying meal that will leave your taste buds craving for more.
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Ingredients
6 ounces 6 dry jumbo pasta shells (approximately 25 shells)
Olive oil (for drizzling)
8 ounces 8 peeled and deveined shrimp
1 pound 1 crabmeat
8 ounces 8 sea scallops, cut into small pieces
2 tablespoons 2 Dijon mustard
1/2 cup 1/2 mayonnaise
Dash Old Bay seasoning
1 medium 1 shallot, minced
Salt and Pepper (for seasoning)
3 1/2 tablespoons 3 1/2 unsalted butter
1 1/2 tablespoons 1 1/2 all-purpose flour
1 1/2 cups 1 1/2 milk
1 1 bay leaf
1 cup 1 panko bread crumbs
Directions
- Preheat oven to 325°F with rack in middle position.
- In a large pot of salted boiling water, cook 6 oz jumbo pasta shells according to package instructions, usually 8 – 10 minutes.
- Making sure to reserve the pasta-cooking water for the next step, transfer the cooked shells to a large bowl of cold water until cooled slightly. Drizzle shells very lightly with oil and toss to coat. Set aside.
- Cook 8 oz peeled and deveined shrimp in the pasta water until barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.
- In a mixing bowl, combine 1 pound crabmeat, 8 ounces sea scallops (cut into small pieces), 2 tablespoons Dijon mustard, 1/2 cup mayonnaise, dash of Old Bay seasoning, and 1 medium minced shallot. Mix well and season with salt and pepper.
- In a small saucepan, melt 1 1/2 tablespoons butter over medium-high heat, being careful to not allow it to brown. Add 1 1/2 tablespoons all-purpose flour and whisk to form a paste. Continue to cook, continuously stirring for about 1 minute. While still stirring constantly, slowly add 1 1/2 cups milk . The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.
- Heat, stirring constantly, until sauce begins to simmer and thicken slightly. Reduce heat to low and cook, stirring, for another additional 2 – 3 minutes. Season with salt and pepper and discard bay leaf.
- Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup of the sauce (from steps 6 and 7) in an even layer on bottom of baking dish.
- Fill a shell with a large scoop of seafood mixture and place in baking dish with the opening side up. Repeat until all shells have been filled.
- Spoon remaining 1 cup of the sauce on top of shells.
- Melt remaining 2 tablespoons butter and mix with the 1 cup panko bread crumbs. Season with salt. Sprinkle bread crumbs over shells.
- Bake shells until heated through, about 25 minutes. To brown the breadcrumbs, switch oven to broiler setting and broil until golden brown, being careful to watch closely and not allow the dish to burn.