Conchitas a la Parmesana - Easy Peruvian Recipe

The parmesan shells either Parmesan oysters They are a typical Peruvian dish consumed regularly on the coast. The name of the preparation says it all, its wonderful flavor is due to the mixture of the shell with gratin Parmesan cheese and a few drops of lemon. It is part of the tastiest appetizers in our country, we assure you that once you try one you will not be able to stop.

  1. Parmesan shells recipe
    1. Ingredients
    2. Preparation
    3. Tips or secrets of the parmesan shells

Parmesan shells recipe

Prepare this delicious dish made from fan shells so simple and quick to do. We are completely sure that you will entertain all your family and friends during any meeting. Now yes, hands to the shells.

Kitchen: Peruvian
portions: 10 people
calories: 320 calories
Preparation: 10 minutes
Cooking: 5 min
Total: 15min


  • 30 fresh scallop shells
  • 250 grams of grated Parmesan cheese
  • 250 grams of butter
  • 1 jar of Worcestershire sauce
  • juice of 5 lemons
  • Salt and pepper to taste


  1. The first thing you should do is heat the oven to 250ºC and, if you have the gratin function, you should activate it.
  2. Next, clean the shells very well. Remove their shell and leave them attached to one side. Dry them.
  3. Place the shells in a baking dish and season them one by one with salt and pepper to taste.
  4. Cut small pieces of butter and place each cube on top of each shell.
  5. Add a few drops of Worcestershire sauce and about 5 drops of lemon.
  6. Then cover each shell with a little Parmesan cheese.
  7. Finally, take the dish to the oven and cook until the cheese has melted and has a golden crust. This happens in about 5 minutes.
  8. Remove from oven and let cool for a few minutes before serving. Accompany with lemon slices in case the person wants to add other drops.

Tips or secrets of the parmesan shells

  • The main recommendation is to use super fresh fan shells. They must all be closed.
  • The fan shell has two parts that can be eaten, the central white part and the orange coral, the latter has a strong flavor, which is why some people prefer to take it off.
  • Make sure you use high-quality butter and Parmesan cheese, this will ensure they taste great.
  • Try as much as possible that the shells have the same size so that their cooking is uniform, if you do not follow this indication, the smaller ones will be sticky and hard.
  • You can also place a piece of ají limo around the shell if you want them to be a little spicy.
  • Parmesan shells can also be prepared on the grill.

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