1 1/2 lb medium raw shrimp, peeled, deveined, tails removed
3/4 tsp salt, divided
1/2 tsp ground black pepper
6 tbsp butter, divided
6 tbsp dry sherry, divided
1/4 c flour
3 1/2 c milk, divided
1 tbsp Dijon mustard
1/2 tsp cayenne pepper
8 oz uncooked rigatoni pasta
6 oz sharp white cheddar cheese, shredded, divided
4 oz fontina cheese, shredded
2/3 c panko bread crumbs
1/4 c finely chopped fresh parsley
Instructions
Season shrimp with 1/4 tsp each salt and pepper.
Heat 2 tbsp butter in dutch oven. Cook shrimp over
medium heat 2-3 minutes, turning once. Stir in 2
tbls of sherry, cook 30 seconds; remove shrimp.
Preheat oven to 400. Add remaining butter and
flour to pan. Whisk until smooth. Slowly add 1c
milk, whisking constantly until smooth. Whisk in
remaining milk, mustard, cayenne, and 1/2 tsp
salt. (Add some blk pepper and nutmeg if you
want.) Cook, covered, 3-5 minutes until hot and
bubbly. Remove pan from heat.
Stir in uncooked pasta, the fontina, and 1c of
cheddar. Bake covered 30-35 minutes until pasta is
tender, stirring once during baking. Meanwhile
combine bread crumbs, parsley and remaining cheddar
in a small bowl.
Remove pan from oven; preheat broiler. Stir in
remaining sherry to casserole; top with break crumb
mixture. Broil until golden brown and delicious.
Let stand at least 5 minutes before serving.
Originally Submitted
9/23/2013
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