Here in Orlando it has been unusually, abnormally, abhorrently cold. Normally, the cold is "cute" in this region of the country. Its fun for a little while to play dress-up in sweaters and knit hats, but soon after the holidays are over and when the nostalgia rubs off Floridians except sunshine and warmth and lots of it. Instead this year-thanks to that imaginary problem know as global warming and Punxsutawney Phil's ill sense of humor-the wintry weather has lasted well into March. A true abomination for the sunshine state. Still, you must muster on and a great way to do just that when wind chill factor cuts you to the bone is to cook luscious, hot comfort foods warming you from the inside out. I believe in the power of indulgence when the weather has your spirits down and that's why I prescribe a heaping helping of my Shrimp Macaroni & Cheese to anyone out there still suffering from the wintry blues.
As if this dishes ingredients aren't sinful enough, i.e. fresh shrimp, fontinella cheese, cheddar cheese, and Rotelle pasta, it's also a quick snap to cook. I guarantee this will become a good-to dish when you want to simply spoil yourself in hot, ooey-gooey, cheese and pasta goodness. There is one 'trick' to keep in mind when making this dish; a key to keeping the shrimp flavor at par with the strong flavor of the cheeses is cooking the shrimp directly in the cheese sauce. Um, Heaven!
Recipe (Serves 4)
- 1 tbl butter
- 1 tbl olive oil
- 1 1/2 tbl flour
- 3/4 cup cream
- 2 cups shredded cheese: white cheddar & fontinella
- fresh grated nutmeg
- salt
- pepper
- 1/2 pound shelled, de-veined, medium shrimp
- 1/2 pound Rotelle pasta
- Prepare 1 1/2 cup shredded white cheddar and 1 cup fontinella.
- Shell, de-vein, and chop each shrimp into 2-3 piece.
- Bring water to a boil in a medium pot for the 1/2lb of Rotelle pasta. Once the water boils, add the Rotelle and cook until al dente.
- in a large sauce pan over medium heat melt 1 tblsp. of olive oil and 1 tblsp. of butter together. Once the butter is totally melted, add 1 1/2 tbslp. flour and whisk it into the butter and oil mixture. Using a whisk, whisk the mixture and cook together for 3 minutes. Add the shrimp and season it with salt, black pepper, and freshly grated nutmeg. Slowly add the cream to the pan and and whisk it in with the other ingredients. Let the mixture bubble and cook until thickened; about 7 minutes. Add the shredded cheese and begin to mix it in . Turn the heat off and continue to mix until its melted smoothly.
- Taste and season with more salt, pepper, and fresh grated nutmeg if wanted.
- Drain the Rotelle and shake out the excess moisture. Add the pasta to the cheese and shrimp sauce in the pan and mix the two together.
- Serve immediately.
Ready for my close-up Mr. DeMelt.
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Mardi @eatlivetravelwrite
March 10, 2010 @ 4:46 pmNice way to jazz up M+C. Never thought of adding shrimp but yeah, that works.
lisaiscooking
March 11, 2010 @ 4:27 pmThis sounds like fantastic comfort food! We had a bit too much winter this year too, but I think I’d enjoy this dish year round.
Tangled Noodle
March 11, 2010 @ 9:36 pmNow way I’m passing up on pasta and shrimp in a creamy sauce! The snow is finally melting here in MN – I’m hoping we’ll soon see FL-type sunshine.
Michelle
April 19, 2010 @ 8:35 pmThis sounds like fantastic comfort food! We had a bit too much winter this year too, but I think I’d enjoy this dish year round.