Seafood Manicotti

1 quart whipping cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
14 dried manicotti shells
2 lbs unpeeled large fresh shrimp
1 cup chopped onion
1 cup chopped green pepper
1/4 cup chopped celery
1 clove garlic, minced
3 tablespoons butter or margarine, melted
1 lb fresh crabmeat, drained and flaked
1 1/2 cups (6 oz) shredded Monterey Jack cheese with peppers

Combine first 4 ingredients in a large saucepan; cook over medium-high heat 30 minutes or until thickened and reduced to 2 cups; set aside.
Cook manicotti according to package directions; drain and set aside. Peel shrimp, and devein, if desired. Chop shrimp and set aside.
Saute onion and next 3 ingredients in butter in a large Dutch oven over medium-high heat 5 minutes or until tender.
Add shrimp and crabmeat, and cook, stirring constantly, 5 minutes or until shrimp turn pink. Remove from heat. Cool 10 minutes; drain excess liquid.
Combine seafood mixture and whipping cream mixture. Fill shells, and place in 2 lightly greased 11 x 7 inch baking dishes. Sprinkle with cheese, and cover with foil.
Bake at 350 degrees for 15 minutes.
Uncover and bake 10 more minutes.
Serve hot.