Tuesday, June 11, 2013


In The Kitchen...

I seriously have a billion recipes that I need to a) try and b) share with you all. 
I have been trying more recipes out over the weekends as I have more time but will probably try a couple during the week as well. I need to start trying more new things, I don't know why I can't get over my fear of having a recipe turn out like crap! But I really have to get over it and try these recipes that I am sharing with you. Same with the ones in my cookbook that I have bookmarked. 
Because if I don't then I will never know! And part of cooking is the mystery behind the ingredients and what you can do with the flavours to suit your palate. 
This recipe definitely caught my attention, I am not sure what cheese and shrimp together would taste like but let's give it a shot. 

Bon Appetit!

Cajun Shrimp Mac & Cheese
Prep: 45 min // Cook: 20 min // Total: 1 hour 20 min // Serves: 8

9 tablespoons unsalted butter, divided
1 pound shrimp, peeled, deveined and chopped into 1/2-inch pieces
1 teaspoon Cajun seasoning, divided
Sat and fresh ground pepper, to taste
1 pound cavatappi pasta {or shaped pasta of your choice}
4 tablespoons all-purpose flour
3 cups whole milk
12 ounces Pepper Jack cheese, shredded {about 3 cups}. divided
8 ounces sharp cheddar cheese, shredded {about 2 cups}, divided
1 cup Panko bread crumbs

1. Preheat over to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for pasta; cover. 

2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and 1/2 teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside. 

3. 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.
4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of 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. 

5. Once the sauce comes to a simmer, stir in 9 ounces each of Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining 1/2 teaspoon Cajun seasoning, salt and pepper, and turn off the heat. 

6. 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. 

7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs. 

8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle bread crumb mixture on top of the cheese. 

9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving. 

This definitely sounds like a hearty comfort food type of dish. Would be delicious on a coolish rainy day. :) 


No comments:

Post a Comment