Shrimp Mac & Cheese
Ingredients:
1 Tsp Olive Oil
¼ Cup Diced Onion
¼ Cup Diced Green Pepper
2 Cloves Garlic Minced
1 Tbsp + 6 Tbsp Butter, divided
1 Tbsp Melted Butter
1 & ½ Philly Jumbo Gulf Shrimp, peeled and deveined
2 Tsp Cajun Seasoning
6 Tbsp Flour
2 Cups Milk
1 Cup Heavy Cream
2 Cups Shredded White Cheddar
2 Cups Shredded Jack Cheese
¼ Cup Parmesan Cheese
1 lb Cooked Macaroni Pasta
¼ Cup Panko Breadcrumbs
¼ Cup Breadcrumbs
Chives for garnish (optional)
Preparation:
1. Cook macaroni per box instructions, drain and set aside in a large bowl.
2. Sauté the diced onion and diced green pepper.
3. Add in minced garlic, then continue sautéing until the veggies are soft.
4. Once the veggies are soft, remove them from the pan and set aside.
5. Melt 1 tbsp of butter on the pan and add the Philly shrimp. Sprinkle the cajun seasoning on the shrimp. Mix until the shrimp are coated evenly. Cook the shrimp for 2-3 minutes, or until they’re firm to the touch.
6. Melt 6 tbsp of butter on the pan and add in the flour. Mix until thick.
7. Add milk to the pan. Mix until thick.
8. Add heavy cream. Whisk for 3-5 minutes until thick. When it thickens, bring to a simmer.
9. Add shredded white cheddar and jack cheese, then mix until it’s combined. Next, add in the parmesan cheese and stir until it’s smooth. Add salt and pepper to taste.
10. Pour cheese sauce onto the macaroni pasta. Add in the veggies and mix well in the large bowl.
11. Spray non-stick cooking spray on a small cast iron skillet. Scoop some mac and cheese into the skillet and place the shrimp on top. Next, scoop more mac and cheese and place it on top of the shrimp to fill the skillet.
12. Add the Panko breadcrumbs, breadcrumbs and melted butter to a small bowl and mix well.
13. Add the breadcrumb mixture to the skillet.
14. Bake for 12-15 Minutes.
15. Add extra chives or veggies on top for garnish (optional).