CHEESY MAC-N-SHRIMP BALLS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. These Mac-n-Shrimp Balls are made from the popular macaroni or elbow pasta along with succulent shrimp, in a creamy ranch sauce with lots of Parmesan cheese, flavored with a hint of lemon zest and nutmeg to keep your guest guessing. This mixture is then coated in bread crumbs and baked until golden-brown, to make perfect bite-sized appetizers that are sure to win hearts!!
Provided by ShemaGeorge
Categories Weeknight
Time 2h
Yield 20 balls, 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook macaroni as per the directions on the box.
- Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
- Take a heavy bottomed nonstick pan and cook the bacon until crisp.
- Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
- Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
- Transfer the cooked shrimp to cutting board and give them a rough chop.
- Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
- Take it off the heat and transfer it to a bowl.
- Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
- Cover and refrigerate the macaroni mixture for 1 hour.
- Preheat the oven to 450°F.
- Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
- Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
- Take 2 bowls, one a beaten egg and other with breadcrumbs.
- Dip the macaroni balls in egg and then coat them with the breadcrumbs.
- Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
- Serve hot.
Nutrition Facts : Calories 900.2, Fat 44.9, SaturatedFat 11.1, Cholesterol 158.9, Sodium 1923.9, Carbohydrate 88.1, Fiber 5, Sugar 7.5, Protein 35
SHRIMP MAC AND CHEESE
This macaroni and cheese takes on a subtle coastal flair with the addition of shrimp. I used cooked salad shrimp as I found the size comparable to the elbow macaroni.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
- Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
- Bake in the preheated oven until bubbly and golden, about 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 16.6 g, Cholesterol 83 mg, Fat 12.2 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 7.5 g, Sodium 288.3 mg, Sugar 2.8 g
SHRIMP & MACARONI CASSEROLE
Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.
Nutrition Facts : Calories 371 calories, Fat 21g fat (12g saturated fat), Cholesterol 175mg cholesterol, Sodium 671mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
GREEK SHRIMP MAC AND CHEESE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love mac and cheese and my version features Greek ingredients such as yogurt, fresh spinach, lemon zest and feta cheese. The star of the cheese sauce is the Hidden Valley Original Ranch Dressing...it takes it to over the top amazing! The guests at my Superbowl party loved every bite of it!
Provided by curlykcook
Categories Weeknight
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
- Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
- In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
- In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
- Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.
SPICY SHRIMP MAC 'N' CHEESE
How do you take a special occasion treat like lobster mac and cheese and make it weeknight friendly? Just swap the lobster for shrimp! This skillet mac, made with an ultra-creamy white cheese sauce, gets tender, juicy butterfly shrimp baked right on top. Since we're not sticking to tradition, we've also bumped up the spice level with some fresh chiles - a simple twist any Chopped chef would love.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve.
- Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the chile and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
- Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
- Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.
GARLIC SHRIMP MAC AND CHEESE (PRAWNS)
Recipe video above. Plump, juicy garlicky shrimp WITH a silky creamy, cheesy macaroni AND a crunchy parmesan topping?? Be still my beating heart. BONUS: It's all made in ONE POT!
Provided by Nagi
Categories Side Dish
Time 22m
Number Of Ingredients 17
Steps:
- Preheat broiler/grill on high.
- Mix together Breadcrumb Topping.
- Heat oil and melt 1 tbsp butter in a large, deep skillet or heatproof pot on the stove over high heat.
- Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed colour but not fully cooked.
- Transfer to bowl. Turn heat down to medium.
- Melt remaining butter. Add flour and cook for 1 minute.
- Pour milk in slowly, stirring as you go. Once incorporated and lump free (use whisk if needed), stir in Seasonings, then water.
- Once the liquid is hot, add macaroni. Cook for 8 minutes, stirring regularly, until macaroni is almost cooked through, then take it off the stove.
- Add cheeses and stir through, then add shrimp. Taste for salt - tweak if needed. It should be saucy (see video) - it gets absorbed. Should still be saucy at this stage - sauce gets absorbed/thickens more in next step.
- Sprinkle over breadcrumbs, then place under the hot grill for just 2 - 3 minutes until the top is golden.
- Sprinkle with parsley if desired and served immediately!
Nutrition Facts : Calories 558 kcal, Carbohydrate 44 g, Protein 32 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 168 mg, Sodium 1176 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SHRIMP SCAMPI MAC AND CHEESE
This mash-up of macaroni 'n' cheese and your favorite garlicky shrimp dish is deeply cheesy and satisfying.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
- Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
- Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside.
- Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.
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