Creamy Macaroni With Firecracker Grilled Shrimp Rsc Recipes

CAJUN SHRIMP MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
• Prepare the Shrimp: In a 10-inch skillet, melt the butter over medium heat. Add the shrimp and Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.
• Prepare the Macaroni and Cheese: Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
• While the pasta is cooking, make the sauce. In a large saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
• Once the sauce comes to a simmer, stir in the Pepper Jack and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the Cajun seasoning, salt and pepper, and turn off the heat.
• Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
• Prepare the Topping: In a small bowl, mix the melted butter with the Panko bread crumbs, tossing with a fork until the entire mixture is evenly moistened.
• Sprinkle the macaroni and cheese with the shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.
• Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 minutes before serving.

MACARONI SALAD WITH GRILLED SHRIMP

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Whisk together the olive oil and lemon juice in a medium bowl. Add the shrimp to the bowl and toss to coat, sprinkling generously with salt and pepper. Place the shrimp on the grill pan (or in a grill basket on the grill) and cook, flipping once halfway through, until just cooked through, about 5 minutes. Set aside.
• Stir together the mayonnaise, relish, vinegar and Dijon mustard in a large serving bowl. Add the cooked pasta, celery, onion and bell pepper and toss to combine and coat with dressing. Season to taste with salt and pepper. Refrigerate for 1 hour or up to overnight. Top the salad with the grilled shrimp and sprinkle with the parsley and paprika right before serving.

FIRECRACKER SHRIMP

Steps:

• In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

SHRIMP & MACARONI CASSEROLE

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.

MACARONI -SHRIMP

Steps:

• Preheat oven to 375 degrees F.
• Cook macaroni according to package directions. Drain and set aside.
• Cut shrimp crosswise into thirds. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Add garlic, and cook until translucent. Stir in the onion and celery, and cook, stirring occasionally, until translucent. Add shrimp, 1 teaspoon salt, chives and pepper. Mix thoroughly, reduce heat and cover. Cook for 10 to 12 minutes until the shrimp are cooked through. Drain and reserve liquid.
• In a medium saucepan, melt 2 tablespoons butter over low heat. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add half the colby cheese and 1 cup of the cheddar. Stir until melted; then add remaining colby cheese. Continue to stir until mixture is smooth. Add reserved liquid from shrimp and continue to stir until mixture is well combined.
• Grease a 2-quart casserole with remaining tablespoon butter. In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly. Pour mixture into casserole dish and stir in the egg. Bake 35 to 40 minutes or until lightly browned and bubbly. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Return to the oven and bake until cheese is melted. Remove from oven and sprinkle with paprika. Let stand 10 to 15 minutes before serving.

CREAMY BAKED MACARONI

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese. , Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, until heated through and bubbly, 25-30 minutes.